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Holiday Dinner

Roasted Crown Rack of Lamb

December 20, 2022 by zimmysnook Leave a Comment

Roasted Crown Rack of Lamb with Mint Salsa Verde

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.

A slice crown rack of lamb on with a mint salsa verde.

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.

A prepared crown rack of lamb ready to get roasted.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

Roasted Crown Rack of Lamb with Mint Salsa Verde

Roasted Rack of Lamb with Mint Salsa Verde

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.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
Resting Time 15 mins
Total Time 1 hr 30 mins
Course Dinner, Entree, Main Course
Cuisine International
Servings 4 -6 People

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

Note:
  • 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.
Keyword Christmas dinner recipe, crown lamb, crown lamb roast, crown roast of lamb, crown roasted rack of lamb, Holiday recipes, New Year’s Eve recipes
Tried this recipe?Let us know how it was!

Filed Under: Holiday Entertaining, Lamb, Mains Tagged With: crown lamb rack, crown roast lamb, Holiday Dinner, Mint Salsa Verde recipe, roast crown of lamb

Wood-Fired Baked Ham with Brown Sugar Glaze

December 21, 2021 by zimmysnook 1 Comment

An image of a baked ham in a cast iron skillet with a pineapple on top. There is also winter salad, more baked pineapples a carving knife set and holiday decorations on the table.

Wood-Fired Baked Ham with Brown Sugar Glaze

A wood-oven baked ham is a wonderful way to make a simple holiday meal extra special! The ham is moist, tender, delicious on the inside, while the outside is sweet, sticky, and slightly charred from the brown sugar glaze. 

I brushed the ham with orange juice, Dijon mustard and rosemary, then baked it for 15 minutes uncovered.

A pineapple, a ham, plus other ingredients to make a baked ham.
An image of a ham in a round cast iron pan with a bowl sauce and a whisk.
An image of a ham in a round cast iron pan with sauce on it and in a bowl beside the pan.
A ham is placed inside the Ooni wood oven.

Added a little water into the skillet and covered it tightly with foil.

Once the ham cooked for about 60 minutes, it was brushed with glaze and returned to the oven until the glaze was caramelized. Then removed from the oven, covered with foil and set aside while I grilled the pineapple slices.

An Ooni oven on a table beside a festive planter with trees in the background.
An image of brushing the ham with glaze, outside of the oven.
A beautiful glazed and baked ham inside of a flaming outdoor oven.
Pineapple slices on a cast iron pan in the pizza oven with glowing coals.

If you make this recipe, I strongly suggest that you make a slightly bigger ham than you will eat at the one sitting, to ensure leftovers for sandwiches! A crusty bun, mustard, wood-oven ham, Brie, grilled pineapple, topped with arugula, is my favourite!

Disclosure: I have participated in a paid partnership with Ooni. Proud Onni Ambassador. Opinions in this post are my own.

Ooni Karu 16 sitting on an Ooni table on a beautiful day.
A pineapple, a ham, plus other ingredients to make a baked ham.
Pineapple slices on a cast iron pan in the pizza oven with glowing coals.

For this recipe, I used the Ooni Dual Sided Grizzler Plate, the Ooni Cast Iron Skillet (9”) and my Ooni Karu 16 Multi-Fuel Pizza Oven.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

An image of a baked ham in a cast iron skillet with a pineapple on top. There is also winter salad, more baked pineapples a carving knife set and holiday sprigs on the table.

Wood-Fired Baked Ham with Brown Sugar Glaze

A wood-fired baked ham is a wonderful way to make a simple holiday meal extra special! The ham is moist, tender, and delicious on the inside, while the outside is sweet, sticky, and slightly charred from the brown sugar glaze. Make a slightly bigger ham than you will eat at the one sitting, to ensure leftovers for sandwiches!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 8 -10 People

Ingredients
  

  • 1 buffet ham Milieu de Cuisse Fumee – mid-thigh smoked – approximately 5 pounds
  • 2 tablespoons orange juice
  • 1 tablespoons Dijon mustard
  • 2 teaspoon fresh rosemary finely chopped

Brown Sugar Glaze

  • ½ cup orange juice
  • ½ cup brown sugar
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon ground ginger
  • 2 teaspoons cornstarch

Pineapple Slices for Serving

  • 1 whole ripe pineapple rind removed, sliced into 8-10 slices, core removed

Instructions
 

  • Preheat the Ooni Karu 16 oven to 350°F.
  • Place the ham, flat side down in the Ooni Cast Iron Skillet Pan (9”).
  • Combine orange juice, Dijon mustard and rosemary. Brush over ham.
  • Bake the ham for 10-15 minutes uncovered, rotating 3-4 times until exterior of ham is beginning to char.
  • Pour 2 table spoons of water into the skillet and cover tightly with foil.
  • Roast at 325°F for 60 minutes, turning ¼ turn every 10 minutes.
  • Meanwhile, create a slurry with half the orange juice and cornstarch (mixing in a small bowl before adding it to the glaze to avoid the corn starch lumping in the glaze) combine glaze ingredients and bring to a boil. Turn heat down and simmer 2-3 minutes. Set aside to cool.
  • After 60 minutes remove the ham from the oven and add fuel to increase the heat to 425°F.
  • Brush the ham with the glaze and return to the oven until the glaze is caramelized (tips – turn the ham often to avoid the sugar burning – keep the fuel hatch open if the flames are rolling to much towards the ham).
  • Cook until the ham has reached an internal temperature of 140°F (about 15 minutes).
  • When the ham is cooked, remove it from the oven, cover with foil and set aside while you grill the pineapple slices.
  • Place the Ooni Duel-Sided Grizzler Plate in the oven and increase the heat to 450°F. Preheat the pan for 5 minutes.
  • Brush the pineapple slices on both sides with the liquid in the bottom of the ham pan.
  • Place the slices directly on the hot Grizzler pan and cook for 4-5 minutes per side.
  • Serve the hot pineapple slices with the ham so that every guest gets a juicy slice. Enjoy!

Notes

A smoked ham has been cooked. Be sure to check the package to ensure it says it is “fully cooked”. A fully cooked ham just needs to be heated through… cook to 140°F. Substitute any quality smoked ham as available.
Use a fruit wood (like apple or cherry) to add a little extra flavour to the ham & pineapple.
Keyword Baked Ham, easy recipe, ooni oven recipes, Ooni recipes, ooni recipes not pizza, simple holiday meal, smoked ham, wood-fired recipe, wood-oven recipe
Tried this recipe?Let us know how it was!

More glazed ham recipes to love

  • Wood-Fired Baked Ham with Brown Sugar Glaze
  • Hot Honey & Apple Cider Glazed Ham
  • Grilled Ham with Maple Cranberry Glaze

Filed Under: Holiday Entertaining, Mains, Ooni Oven Recipes, Pork Tagged With: baked ham, Ham, ham and pineapple, ham recipes, Holiday Dinner, holiday entertaining, wood fired recipes

Grilled Crown Roast of Pork

November 21, 2019 by zimmysnook Leave a Comment

Grilled crown roast of pork garneshed with rosemary, grapes and pomegranites.

When holiday entertaining, something magical occurs… my kitchen and oven, magically shrink!

If your holiday gatherings are anything like mine, there are loads of people congregating in the kitchen and way too much food fighting for space in the oven. So, years ago, I learned my lesson and expanded my cooking space by firing up the grill (or occasionally 2 grills!)

If your grill is large enough to hold a roasting pan, skillet or baking sheet, you too can find desperately need space just outside your back door… added bonus, it’s a built in escape route from any crazy uncle conversations “Sorry, I need to check the Crown Pork Roast on the grill…”

There is no better way to impress your guests than presenting them with a Crown Pork Roast, the ultimate, majestic and regal cut of Ontario Pork! This beautiful 7.5 lb/3.5 kg roast was ordered through my favourite butcher, sourced locally and served to a gathering of 9.  

INGREDIENTS
  • 1 Crown Roast of Pork (approx. 7.5 lb/3.5 kg)
  • 2 Onions – cut into ½” discs
  • 2 Tablespoons Fresh Sage – finely chopped
  • 1 Tablespoon Fresh Thyme – finely chopped
  • 1 Tablespoons Fresh Rosemary – finely chopped
  • 4 Tablespoons – Olive oil
  • Dry rub – see below
  • Glaze – see below
  • An assortment of fresh herbs and fruit for garnish.
Dry rub
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Mustard Powder
  • 2 Teaspoons Paprika
Maple Dijon Glaze
  • 9 Tablespoons Pure Maple Syrup
  • 9 Tablespoons Apple Cider Vinegar
  • 3 Teaspoons Dijon Mustard
PREPARATION

The night prior to cooking, mix all the dry rub ingredients together and sprinkle all over the roast, refrigerate.

60 minutes prior to cooking, place the roast on onion slices in a cast iron skillet. Mix the sage, thyme, rosemary & olive oil and brush all over the roast.

Raw crown roast of pork in a blue cast-iron pan, marinated with tin foil on the bones.

Pre-heat the grill to 350F/180C with 2 of the 4 burners on medium high.

While the grill preheats, mix the maple syrup, apple cider vinegar and Dijon mustard and set aside.  

Place the skillet over the indirect cooking area of the grill and cook for 90 minutes with the lid closed (an internal temperature of 130F/55C). Then baste with the glaze. Close the lid and cook until the pork roast reaches an internal temperature of 140F/60C (basting 2 more times) – total cooking time will be approximately 2 hours – 2 ¼ hours. Remove skillet from grill and tent with foil for 20 minutes (in the hot pan, the roast will continue to 150F/65F).

Raw crown roast of pork in a blue cast-iron pan with tin foil on the bones on the barbeque. Carrots and brussels sprouts also on the grill.

Present the whole roast at the table surrounded by fresh herbs and fruit. Once the guests have all taken their photos, serve everyone an individual bone portion along with your tasty side dishes.

** I use my grills year-round, but it’s important to ensure you have a clean grill and a fuel source before you plan your holiday feast. I prefer a gas/propane option when holiday entertaining (so, get that propane tank filled!), but a well-insulated charcoal grill works too.

Plated crown roast of pork garneshes with herbs, grapes, and pomegranites on the dinner table. Table is set with dishes and wine glasses.

This recipe was created in partnership with Ontario Pork however, opinions in this post are my own.

Filed Under: Grilling In the Nook, Holiday Entertaining, Mains, Pork Tagged With: christmas dinner, Crown Roast of Pork, Holiday Dinner, pork roast, thanksgiving, thanksgiving dinner

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