Crown Rack of Lamb

prep 45 minutes, cook 30 minutes
× 1
This is both a delicious and impressive way to prepare lamb ribs. It is common fill the center with some kind of starch (e.g., risotto, potatoes, etc.).

1

  • 2
    lamb racks, 6–8 ribs each
Pre-heat the oven to 375°F while you prepare the lamb.

Consider the rack as a series of lower-case b's connected together where the upright portion is the "stem", and the round portion is the "body". Trim the fat along the stems until it nearly reaches the body, leaving the bone exposed. Make cuts in the meat to separate the body of each 'b' from the next, while leaving the stem of each fully connected.

Bend both racks into semicircles with stems in the center of the circle, and the bodies on the outside. Place them next to one another to form a complete circle, and use kitchen twine around the bodies to hold everything together. Add a second round of twine around the base of the stems to add more support.

2

  • 1 tbsp
    olive oil
  • 1 tsp
    salt, coarse
  • ½ tsp
    pepper, black
  • 6 tsp
    garlic (minced)
  • 4 tsp
    thyme, fresh (chopped)
  • 1½ tsp
    coriander, ground
Combine the olive oil, herbs, and spices in a small dish. Generously slather the mixture all around the meat. Place the ribs in a bundt pan, and cook on the middle rack until the meat reaches 130°F (about 30–35 min, or 8–12 min / lb).

3

  • 1½ tbsp
    vinegar, white wine
  • 1 tsp
    mustard, Dijon
  • 1 tsp
    rosemary, fresh (chopped)
  • salt
  • pepper, black
Remove the lamb from the pan, cover in foil, and transfer to a wire rack to rest (for 5–20 min). Meanwhile, pour the drippings from the bundt pan into a saucepan and combine over low heat with the remaining ingredients. Taste for flavor and adjust with salt & pepper as needed.
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