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recipe_355_2431153
English Crown Roast
Impress guests with the fanciest of royal roasts, made foolproof with English Roast Rub! Its rosemary, celery, and fresh pepper regally season this tender lamb dish.
Impress guests with the fanciest of royal roasts, made foolproof with English Roast Rub! Its rosemary, celery, and fresh pepper regally season this tender lamb dish, while Black Truffle Sea Salt embraces lamb's subtle musk. Center the 'crown' with Black Truffle Mashed Potatoes!
From The Spice & Tea Exchange®
¼ cup English Roast Rub
½ tsp. Black Truffle Sea Salt , plus more for table
3 Tbsp. Organic Extra Virgin Olive Oil
From the Grocer
2 (1 ½-2lb) racks of lamb, frenched (6-8 ribs each)
Butcher's twine
Fresh rosemary for garnish
Prep Time
50 mins.
Total Time
1 hr 30 mins.
Cook Time
40 hrs
Yield
2 racks of lamb
LAY racks of lamb on cutting board, fat side down. Cut a full-length slit between each rib, parallel to the bone, about half as deep as the meat. (This is to allow you to bend the racks to form the "˜crown.')
RUB Organic Extra Virgin Olive Oil over all parts. Season liberally with English Roast Rub, covering all meat, bones and fat. Stand racks up and bend them, fat side in, to form "˜crown.' Tie "˜end ribs' of one rack to "˜end ribs' of other rack with butcher's twine at top and bottom (Bottom tie will need to go through meat).
PLACE in roasting pan with rack, sprinkle remaining English Roast Rub on top and let sit 30 mins. Roast at 375°F for 30-40 mins. until internal temperature reaches 130°F. Meat will be medium rare.
SPRINKLE with Black Truffle Sea Salt and tent with tinfoil for 10 mins. before serving.
MAKE gravy from drippings if desired. Weave fresh rosemary between ribs for 'crown' garnish.
RUB Organic Extra Virgin Olive Oil over all parts. Season liberally with English Roast Rub, covering all meat, bones and fat. Stand racks up and bend them, fat side in, to form "˜crown.' Tie "˜end ribs' of one rack to "˜end ribs' of other rack with butcher's twine at top and bottom (Bottom tie will need to go through meat).
PLACE in roasting pan with rack, sprinkle remaining English Roast Rub on top and let sit 30 mins. Roast at 375°F for 30-40 mins. until internal temperature reaches 130°F. Meat will be medium rare.
SPRINKLE with Black Truffle Sea Salt and tent with tinfoil for 10 mins. before serving.
MAKE gravy from drippings if desired. Weave fresh rosemary between ribs for 'crown' garnish.
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