Crown roast of lamb

A classic crown rack of lamb that is juicy and flavorful with fresh herbs and garlic. The roast is filled with a basmati rice pilaf with the Mediterranean flavors of dried apricots, raisin, pistachios and pine nuts.

Mint may be the traditional accompaniment to this type of dish, but our Biltmore chefs are waking up the delicate flavor of lamb with a burst of blackberries!

This lamb crown roast is made with to racks of American lamb tied togther to form a crown. Served with spicy mashed sweet potatoes and greens

Crown Roast of Lamb with Rosemary and Oregano Recipe

Our crown roast of pork is a spectacular entree for a holiday dinner. Two racks of pork are attached to form a crown and filled with chestnut rye stuffing.

Whether you are dining at the kitchen island, or a folding card table, a crown rack of lamb will make you feel as though you are royalty dining at the palace. Best part, you do not have to be a restaurant quality chef to prepare this recipe. Ask your butcher to prepare the Crown Rack and the rest is super easy. The lamb is rubbed with a mixture of thyme, rosemary, salt, garlic, and olive oil, then slow roasted to start. Then as the lamb nears the desired finishing temperature, it is hit…

Temptingly glazed, filled with caramelized vegetables, and festooned with rosemary and fresh cranberries, this show-stopping entrée is sure to make your holiday dinner party memorable.

The reverse-sear method produces a crown roast of lamb that's evenly cooked and a showstopping centerpiece for a holiday meal.

Get ready to impress with this amazing (and EASY!) roasted Rack of Lamb that's a one-pan meal, roasted with garlic rosemary potatoes.

A rack of lamb is an elegant, yet easy to prepare meal. Lamb is first seared in a hot skillet and then finished in the oven with an herb oil. Serve with a bright mint sauce and veggies.