Chef Frank’s Crown Roast of Lamb
Making this showstopping main course at home is easier than you think.
In the latest episode of Epicurious’ Four Levels series, Chef Frank expertly demonstrates how to butcher two racks of lamb before tying them together for a stunning crown roast.
One of the techniques that turns this dish into a show-stopper is Frenching the bone, or completely cleaning the excess fat from the ribs. “This is one of those dishes that has tons of ‘wow’ factor,” Chef Frank says.
When it comes to roasting, Chef Frank offers up a pro tip, starting the oven at 425 to 450 F for 10 minutes to begin the browning process before lowering the oven to 325 to 350 F until the lamb has reached an internal temperature of 120 to 125 F.
“The key here is not to overcook your lamb,” he says. “You want to get it nice and pink in the middle. You don’t want this to be brown and dry.” The end result is beautifully carved lamb chops served with a vibrant and zesty sauce verte — no fork or knife required.
Watch the video below for more pro tips from Chef Frank.
Crown Roast of Lamb with Sauce Verte
Herb salt rub
- 4 sprigs rosemary, stripped
- 10 sprigs thyme, stripped
- 1 tbsp black pepper
- 1/2 cup kosher salt
- 1/4 cup Dijon mustard
Place the rosemary, thyme, pepper and salt in a food processor. Puree until the herbs and salt are combined well. Save Dijon mustard for assembly.
- 2 sprigs dill
- 1 bunch Italian parsley
- 1 bunch chives
- 1 clove garlic
- 2-3 tbsp tarragon vinegar
- 2 tbsp capers
- 2 egg yolks
- 4 anchovy fillets in oil
- 1-1 1/2 cup vegetable oil
Place everything in a blender except for the oil, salt and pepper. Puree until smooth. Season with salt and pepper. Add water if the mix is too thick. Slowly add the oil to the running machine to form a thick mayonnaise.
Tie the racks together and shape into a crown. Rub with mustard and season with the herb salt. Cover the bones with foil so they don’t burn.
Roast in a preheated 425 F oven for 10-12 minutes. Lower the oven to 325 F, then let cook until the lamb is medium-rare (about 125-130 F) internal temperature. Remove and let rest for at least 10 minutes.
Slice and serve with sauce vert.