Crown Roast of Lamb

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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!

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This is the first time I have ever made lamb, and my husband had never tasted lamb before, so I really needed it to be perfect. I can not even express how terrific this recipe is. I bought the lamb already frenched, at Sam's Club. I got a full rack for 18.00, not to expensive. I am a beginner cook, and I love this recipe, I will definenately make this again, especially when I need to make a ood impression!! Thank You Alton, for making cooking fun and simple.

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This dish was a huge hit at our Mother's Day dinner - absolutely the perfect blend of flavors. We weren't able to find an "un-Frenched" rack on short notice, so the prep time and difficulty level were vastly less. Outstanding meal!

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I was hesitant to try this recipe, as I am not fond of delicate, expensive cuts of meat doused in garlic, but this was delightful. The garlic is there, but so are the other herbs, but primarily in the crust that they form. The lamb itself is juicy, tender and only lightly flavored...the taste of the meat is clean and natural.

The supplementary sauce was a great addition...if only I could keep my guests from demanding mint jelly!

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I make him a smaller one... Just go to Sam's club and pick up a pack already frenched. However, I clean them up nice before I tie them. If there is excess meat or fat I find that the bones burn... (which ruins the whole point of the pop

I also find the temperature a bit off. I take them up a few degrees before I let them rest... 135-138 for me. This gives me a warm red center after they rest, just perfect mid rare!

My husband dips them in the sauce and eats the whole thing with his hands!!! If not for the elegance of the dish he'd look like something straight out of a cave!

(I cook wild rice on the stove and add it after everything is done... He is also a fan of the baby carrot on the side...

He doesn't come up for air until the plate is clean... But due to the expense I save it for when he was a really good boy...

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Seasoning and technique for this recipe are super...

Loved the seasoning blend and bundt pan advised enabling containment of the crown roast and tasty bits to be captured at the base of the pan for the start of an accompaning glaze.

Variations:

Oven temp: 425 degrees for 24 minutes 138 degrees internal temperature.

Add: stuffing made with shepherders bread cubed and croissant diced, beef/chicken broth, egg, sage, chives and thyme and tri color peppers.

Served with: mixed greens and mandarin oranges dressed with a vinegarette of orange oil, red wine vinegar, tangerine zest, pinch of sugar and juice of 1 tangerine.

Delicious!