Roasted Crown Rack of Lamb with Mint Salsa Verde. This recipe was proudly created in partnership with Aussie Beef & Lamb. All opinions expressed are my own.
You have taken the time to artistically arrange each item on the table. Thoughtfully planned the dinnerware, coordinated the napkins, and carefully placed the candles. The glasses are filled, and your guests are seated. It is time to put the finishing touch on your tablescape. As you slowly approach, everyone stops talking and turns. Their mouths drop as you set the delicious centre piece right in the middle for all to admire.
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 with a blast of heat and a few minutes under the broiler to brown the exterior without overcooking the interior.
Place the lamb on a bed of rosemary while it rests to accentuate the incredible aroma. Serve with a bright Mint Salsa Verde, to excite the tastebuds, while keeping the dish balanced, and fresh.
Watch how this Roasted Crown Rack of Lamb recipe was prepared here.
Elaine and I love lamb and enjoy it frequently. Our first choice is always Australian lamb for the incredible quality, flavour, tenderness, and value. In addition, we appreciate the efforts that have been made by the Australian red meat industry to improve sustainability. We also believe the environmental focused efforts also deliver a higher quality of meat. Pastures requiring less fertilizer, increased native vegetation and rotating stock between pastures are many of the same practices that we appreciate about our local farmers.
How to tie crown roast of lamb
You can order a crown roast of lamb tied from most local butchers. But if you enjoy doing things yourself then try tying it at home.
To begin, you will need two racks of lamb that are equal in size and shape, a sharp knife, cooking twine, and a thick-walled glass (or can).
Place the racks bone-side up on a cutting board and slice small slits between the ends of each bone in the middle of the meat (do not cut too deep or you will be serving chops instead). This cut will allow the racks to bend into a semi circle. Then, cut another shallow slit along the length of the loins, under the bone (what will be the base of the crown). This slit will hold the string in place when you tie the crowns.
Lay the racks flat on their fat side, beside each other with the bones facing the same direction. Using the cooking twine, tie together the two end bones that are butted up against each other.
To form the crown, place the glass (or can) on the board. Stand the racks with the bones pointing up and wrap them around the glass (fat/meat side in, bones facing out). Bend them until their ends meet. Then tie the two end bones together. Double a long piece of twine, then wrap around the two racks, sliding the string into the slit you cut near the loins at the base of the crown. Tighten the string and tie securely.
Remove the glass and adjust the roast to form a freestanding circle.
Tried this recipe?
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Cheers! James and Elaine
Roasted Rack of Lamb with Mint Salsa Verde
Ingredients
- 2 racks of lamb 8 bones each, frenched, tied to form a crown
- 2 tablespoons minced fresh rosemary
- 1 tablespoon minced fresh thyme
- ½ tablespoon coarse sea salt
- 3 garlic cloves minced
- 3 tablespoons olive oil
- Rosemary & thyme sprigs to line the bottom of your skillet
Mint Salsa Verde
- 2 cloves garlic peeled
- 1 cup fresh flat-leaf parsley
- 1 cup fresh basil leaves
- ½ cup fresh mint leaves
- 1 tablespoon capers drained
- 6 anchovy fillets
- 1 tablespoon Dijon mustard
- Zest of 1 lemon
- 4 tablespoons red wine vinegar
- 8 tablespoons really good extra virgin olive oil
Instructions
- Add rosemary, thyme, salt, and garlic into a mortar & pestle, then smash to combine. Stir in the olive.
- Line a skillet (or shallow baking dish) with rosemary and thyme leaves.
- Rub the mixture all over the lamb meat and fat. Cover the bones with foil, then place the lamb in the prepared skillet. Set aside for 30 minutes at room temperature.
- Preheat the oven to 250 °F.
- Place the lamb in the oven and cook until the internal temperature in the centre of the lamb meat reaches 115 °F (approximately 35- 50 minutes, depending on the thickness of the lamb racks).
- Remove the lamb from the oven and raise the temperature to 450 °F.
- Once hot, place the lamb back in the oven. Cook until an internal temperature of 124 °F is reached (5 to 10 minutes, but watch carefully, the temperature can rise quickly in a hot oven).
- Turn on the broiler and cook until the lamb has browned, and the internal temperature is 129 °F (about 5 minutes). Keep a close eye on it, the last thing you want is to burn the roast! If it is browning faster than it is cooking, turn off the broiler and continue to cook at 450 °F until desired temperature is reached.
- Remove from the oven, lightly tent with foil, and let rest for 10 – 15 minutes before serving.
- While the lamb cooks, prepare the Mint Salsa Verde
Mint Salsa Verde
- On a large board, combine the garlic, herb leaves, capers, and anchovies, then chop with a knife until all the ingredients are finely chopped.
- Add the chopped herb mixture to a bowl with the mustard, lemon zest and vinegar, stir to combine. Slowly pour in the oil and stir until well mixed. If desired, add another 1 or 2 tablespoon of olive oil.
- Season with salt and pepper to taste.
- Slice into individual bone portions and serve with Mint Salsa Verde.
Video
Notes
- You can order a crown roast of lamb tied from most local butchers. But if you enjoy doing things yourself then try tying it at home.
- To begin, you will need two racks of lamb that are equal in size and shape, a sharp knife, cooking twine, and a thick-walled glass (or can).
- Place the racks bone-side up on a cutting board and slice small slits between the ends of each bone in the middle of the meat (do not cut too deep or you will be serving chops instead). This cut will allow the racks to bend into a semi circle. Then, cut another shallow slit along the length of the loins, under the bone (what will be the base of the crown). This slit will hold the string in place when you tie the crowns.
- Lay the racks flat on their fat side, beside each other with the bones facing the same direction. Using the cooking twine, tie together the two end bones that are butted up against each other.
- To form the crown, place the glass (or can) on the board. Stand the racks with the bones pointing up and wrap them around the glass (fat/meat side in, bones facing out). Bend them until their ends meet. Then tie the two end bones together. Double a long piece of twine, then wrap around the two racks, sliding the string into the slit you cut near the loins at the base of the crown. Tighten the string and tie securely.
- Remove the glass and adjust the roast to form a freestanding circle.