English Crown Roast
Impress guests with the fanciest of royal roasts, made foolproof withÃ‚Â TSTE®Ã‚Â® English Roast Rub! Its rosemary, celery, and fresh pepper regally season this tender lamb dish, while TSTE®Ã‚Â® Black Truffle SeaÃ‚Â Salt embraces lambÃ¢Â€Â™s subtle musk. Center the Ã¢Â€Â˜crownÃ¢Â€Â™ with TSTE®Ã‚Â® 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)
Fresh rosemary for 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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