Crown Roast

Total Time:
1 hr
Prep:
25 min
Cook:
35 min
Ingredients
  • Rack from the saddle of wild boar
  • Olive oil
  • Essence, recipe follows
  • 1/2 pound roasted new potatoes
  • 2 cups rosemary veal reduction
  • 1 tablespoon chopped parsley
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

Preheat the oven to 400 degrees F.

French the bones from the saddle rack. Using butcher?s twine, tie the rack into a crown roast. Season the roast with olive oil and Essence. Place the roast on a roasting pan and place in the oven. Roast for 25 to 30 minutes, for medium-rare. Allow the roast to rest for 5 minutes. Place the roast on a platter. Fill the center with the roasted potatoes. Spoon the sauce over the top. Garnish with parsley.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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    I made this recipee for my husband's b-day. I was scared because I have not cooked a Crown before. The results were magnificent. The meat was wonderful, tasted extraordinary and it was very tender. Loved it and my husband did too.
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