Equipment
Ingredients
The Lamb
- 1500 g crown roast of lamb, french-trimmed and tied into a crown
Herb Paste
- 4 garlic, minced
- 10 g fresh rosemary, finely chopped
- 5 g fresh thyme, finely chopped
- 30 ml olive oil
- 15 g kosher salt
- 5 g black pepper, freshly ground
Root Vegetables
- 400 g carrots, peeled and cut into 3cm chunks
- 400 g celery root, peeled and cut into 3cm cubes
- 300 g parsnips, peeled and cut into 3cm chunks
- 200 g red onion, peeled and cut into wedges
- 45 ml olive oil
- 10 g kosher salt
- 3 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 200C (400F) with the roasting rack positioned in the lower-middle tier.
In a mixing bowl, combine the minced garlic, chopped rosemary, chopped thyme, 30ml olive oil, 15g kosher salt, and 5g black pepper to form a thick herb paste.
Rub the herb paste evenly over the entire crown roast of lamb, massaging it gently into the meat.
Tear small squares of aluminum foil and tightly wrap the exposed tips of the lamb bones to prevent them from burning during the roasting process.
Place the prepared carrots, celery root, parsnips, and red onion into the roasting pan. Drizzle with 45ml of olive oil, season with 10g salt and 3g pepper, and toss until evenly coated.
Settle the crown roast of lamb directly on top of the root vegetables in the center of the roasting pan, allowing the vegetables to serve as a roasting rack.
Place the roasting pan into the preheated oven. Roast uncovered for 20 minutes to develop a beautiful browned exterior on the lamb.
Reduce the oven temperature to 175C (350F). Continue to roast for approximately 30 minutes, or until a meat thermometer inserted into the thickest part of the meat (avoiding bone) reads 57C (135F) for a medium-rare finish.
Carefully remove the lamb from the pan and transfer to a cutting board. Tent loosely with foil and let it rest for 15 minutes. The internal temperature will rise to about 60C (140F) as it rests. Leave the vegetables in the pan.
While the meat rests, return the vegetables to the oven to finish tenderizing and caramelizing in the lamb drippings.
Remove the foil caps from the bones. Transfer the caramelized root vegetables to a serving platter, place the crown roast in the center, and carve between the ribs to serve.
Chef's Notes
- Ask your butcher to French-trim and tie the two racks into a crown for you. It requires significant skill and will save you valuable preparation time during busy holidays.
- Searing the lamb at a high temperature first creates a beautiful Maillard crust, while finishing at a lower temperature ensures an edge-to-edge even doneness.
- The resting period is non-negotiable. It allows the muscle fibers to relax and reabsorb juices, preventing the meat from bleeding out onto your serving platter.
- Root vegetables act as an incredible roasting rack. They elevate the meat for even cooking while simultaneously basting in the rendered lamb fat for unparalleled flavor.
Storage
Refrigerator: 3 days — Store lamb and vegetables in separate airtight containers.
Freezer: 2 months — Freeze meat and vegetables separately in vacuum-sealed bags.
Reheating: Reheat gently in a 150C oven until warmed through to prevent overcooking the lamb.
