Crown Roast of Lamb with Okra

Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 crown roast of spring lamb (prepared by the butcher), about 16 chops
  • Lemon juice
  • Salt and freshly ground black pepper
  • 2 pounds young okra
  • 2 cups wine vinegar
  • cup olive oil
  • ¼ cup butter
  • cups finely minced onions
  • 4 large ripe tomatoes, peeled, seeded and chopped
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon sugar


    1. Preheat oven to moderate (350°F.).

    2. Rub the crown of lamb on all sides with lemon juice, salt and pepper. Cover the tips of the roast with aluminum foil to prevent burning.

    3. Place the roast in a roasting pan fitted with a rack and bake for one hour and twenty minutes. Remove the roast from the oven and discard the aluminum foil. Keep warm while preparing okra. Pour off fat from roasting pan but do not wash the pan. It will be used to cook the okra.

    4. Rub the okra with salt but do not bruise the vegetable. The salt will remove most of the fuzz from the okra. Wash the okra in cold running water and trim off stems but do not cut away too much of the pod or the juices will escape. Place the okra in a bowl and cover with the vinegar. Let stand for thirty minutes. This solidifies the okra.

    5. Heat the oil and butter and cook onions in it until golden yellow. Add the tomatoes, parsley, sugar and salt and pepper to taste. Cook for fifteen minutes.

    6. Drain the okra and rinse the vegetable with cold water. Place the okra in the roasting pan and pour the tomato mixture over it. Cover closely with aluminum foil and place the pan in the oven. Bake for thirty minutes. Remove the foil and continue to cook for twenty minutes longer, or until okra is tender. Do not stir, but shake the pan from side to side occasionally.

    7. Place the lamb on a deep round serving platter. Spoon the cooked okra into the center and around the base of the roast. Cover the tips of the chops with paper frills and serve.