Crown Roast of Lamb

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I really loved the rub for the lamb. I was weary of the coriander but it was very good. However, the sauce with the mustard and vinegar was not enjoyed by my family. I'm very happy I left it on the side as it would have ruined the dinner had I drizzled it over the lamb.

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I gave this five stars even though I deviated (a lot from the recipe. My dish was outrageous! I have cooked lamb twice before in my 47 years. First, I ordered DOMESTIC lamb from my local butcher - I have heard Australian lamb is not good. I made a paste out of garlic, fresh thyme, rosemary, salt, fresh cracked pepper and olive oil (mini Cuisineart and rubbed it on lamb, sorry I didn't measure anything. The meat sat at room temp, as per my instructions from butcher from 3:00 pm until I placed it in oven, around 6:30 pm. I put it in a roasting pan with some par-boiled baby red potatoes and roasted at 350 degrees for 45 minutes until the thermometer read 120 (as per my butchers recommendation. It was divine! Beware, at 120 degrees it was pink. If you spent the kind of money I did on this dish (over $100 for under 4lbs it is well worth it for a special occasion!

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I made this roast for Christmas Eve's dinner and it was a disaster! I purchased two expensive, "pre-frenched lamb racks", with 8 chops on each rack. When I tried to follow the directions to bend each rack into a semi circle with the meat side in and fat side out, there was no way I could bend it enough as the picture showed.I thought that perhaps in roasting it would turn out looking like a crown, so I proceeded but it would not fit in the bundt pan, so I used a roaster pan. After roasting it for 35 minutes and the instant thermometer read 140 degrees, I let it rest for 20 minutes.
Imagine my dissatisfaction to see that the legs were all pointing to the middle, So I served the two racks placed on a serving tray and decided it would still taste good .
Further frustration, as the meat was almost raw when we cut into it! Each chop we cut from the roast had to go into the microwave to finish cooking it so it was edible. I love my lamb rare, but this wasn't even cooked enough to eat!

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OMG this lamb is fabulous! We used New Zealand racks, but are inquiring about American Lamb. Hope we can get some American Lamb! Found a website ... May have to order online, but just imagine hoe much fresher it is! Probably takes a week to get New Zealand in the states.

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This recipe was FANTASTIC. My first time cooking lamb, and I made it for my grandparents (my grandmother had never eaten lamb and was a bit skeptical, and frankly so was I after smelling the lanolin while butchering the raw meat but even though Frenching the racks was a little more difficult than AB made it look, the end result was totally worth it!

One deviation I made (other than cooking to 140 degrees, because I wanted a lamb that was more on the medium side that I would recommend to anyone is to use a black truffle Dijon mustard for the sauce. I got some at Fresh Market and while it was a little spendy, I was already feeling reckless after dropping $60 on lamb. Totally worth it. Black truffle Dijon is my new favorite specialty condiment. The flavor is so complex and adds *so much* to this sauce.

Alton Brown, you da chef!

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I made this on New Years Day for a romantic dinner with my wife. She's not much of a lamb eater, but this was just great. The lamb was tender and the spice rub gave a wonderful counterpoint to the richness of the lamb. I filled the center of the crown with red potatoes roasted with sea salt and rosemary, and surrounded the crown on the platter with a saute of zucchini, artichokes, roasted red peppers, and dried tomatoes. I did not make the pan sauce from the lamb because there were enough other flavor elements on the platter. It looked festive and was a great treat for my wife and I.

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I made this for Christmas dinner and the flavors were perfecly blended, the meat was tender and juicy, melted in your mouth leaving u wanting more. :

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I haven't tried the recipe yet, but will. I have a question about the episode. Was the beginning of the episode (on the lamb farm shot in front of green screen? I have $20.00 riding on this. Thanks!

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i love lamb,anykind!!!!!!!thanks,wonderful to.great to post this,fantastic show at 7.00 in the evening too.i could eat lamb daily to.thanks again alton

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The only variation was to cook until an internal temperature of 145 F. This is easy to make if you have the butcher French the lamb. It is a show stopper!