By Marilyn Sultar
Crown Roast Of Lamb With Fresh Herbs
8 steps
Prep:20minCook:30min
Dec 20, 2012 1:02 pm
How to make a simple, impressive crown roast
By Jess Kapadia
Photo: Gabi Porter
“Memorize this easy recipe for a crown roast of lamb in 8 simple steps. There is nothing intimidating about a crown roast except the price tag. For a special occasion or holiday meal, he who delivers th crown roast to the table is king. Best of all, you’re also paying
for ease of preparation. Simply rub with salt, pepper, olive oil and a simple herb mixture and let it roast for — no, not 3 hours, that will kill your lovely expensive roast — half an hour. Maximum. If you like your lamb any more cooked than a scant medium-rare, you should not be buying pricey cuts of meat or taking king-sized credit for this regal dish. ~ Jess Kapadia
Servings: 8 to 10
Level of Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 30 minutes
source:
http://www.foodrepublic.com/2012/12/20/crownroast-lamb-fresh-herbs-recipe
Updated at: Thu, 17 Aug 2023 04:58:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
31
Low
Glycemic Load
0
Low
Nutrition per serving
Calories475.6 kcal (24%)
Total Fat42 g (60%)
Carbs0.4 g (0%)
Sugars0 g (0%)
Protein22.5 g (45%)
Sodium174.7 mg (9%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat oven to 450F.
Step 2
Combine chopped rosemary and thyme with one tablespoon of the olive oil and set aside.
Step 3
Combine chopped parsley with the remaining two tablespoons of olive oil and set aside.
Step 4
Season the inside and outside of the roast with salt and pepper.
Step 5
Rub the roast with the herb olive oil and stick the garlic cloves firmly in the middle of the center cavity.
Step 6
Roast for 30 minutes or until the internal temperature reaches 130 for medium-rare.
Step 7
Remove, coat lightly with the parsley oil and allow to rest for 20 minutes before slicing into individual chops, and serving.
Step 8
Garnish the serving platter with the rest of the parsley oil.
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