Stuffed Crown Roast of Lamb

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

An alternative to filling the crown with rice pilaf would be a bulghur wheat pilaf or glazed baby vegetables.


  • 2 trimmed racks of lamb, 1½-2 lb/750 g-1 kg e


  1. Heat the oven to 400°F/200°C. Shape and tie the lamb as a crown roast. Slit the meat and stud it with garlic; set it in a roasting pan. Spoon over the oil and sprinkle with salt, pepper, and rosemary. Roast the meat in the oven for 30-35 minutes to 125°F/51°C on a meat thermometer for rare lamb, and for 40-45 minutes, to 140°F/60°C, for medium-cooked lamb. Meanwhile, coo