Steve's Succulent Roast of Lamb
This is the perfect dish if you want to give your taste buds the five-star treatment. It's simply delicious.
At a glance
1 crown roast of lamb, 16 chops, (3 1/2 lb.)
1 clove of garlic, cut in slivers
2 tbsp. olive oil
2 tbsp. fresh lemon juice
1/2 cup minced onion
2 tbsp. dried thyme
1 tsp. coarse black pepper
Have butcher prepare the crown roast from 2 racks of loin lamb chops tied together in a circle. Preheat oven to 375 degrees. Make several slits in the roast and insert garlic slivers and minced onion. Brush roast with olive oil. Combine thyme, lemon juice and pepper, rub over roast. Place on a rack in shallow roasting pan. Wrap foil around bone tips to prevent burning. Crumble piece of foil and fill cavity, so meat will hold shape. Bake roast for 15 to 20 minutes per pound for rare meat. Test for doneness by cutting into a chop. Transfer to platter and fill center with choice vegetables. Place frills atop bone, after cooking.
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