Crown of lamb

Crown Roast of Lamb with Rosemary and Oregano Recipe

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…

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.

This is a real showstopping way of serving a rack of lamb. Create this crown roast for a special occasion using our simple technique.

In this recipe the racks of lamb are seasoned with salt and pepper and coated in a garlicky pistachio crust and then roasted and finished with a drizzle of homemade pomegranate glaze.

Crown of lamb is a stunning centrepiece that makes a change from roast beef or a leg of lamb. This succulent joint of lamb tastes just as good as it looks!

Put on your Sunday best and make rack of lamb the crowning glory for a special lunch.

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

The crown roast of lamb is an impressive showstopper you need to make for your next family feast. We've given it a Persian twist too...

When you’re hosting guests who appreciate the exotic, this Ethiopian-inspired spice rub on an elegant crown roast of lamb is sure to dazzle. George Madill, butcher and owner of Primal Cuts in Peterborough, Ont., suggests leaving bones extra long for even more drama. Just be sure to lower yo