Jeni Wright, Eric Treuille, Le Cordon Bleu

Making a Crown Roast

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
This joint takes its name from the fact that when one or two racks are tied together they look like a crown. Before making the crown roast, prepare a rack following steps 1-3 above. Stuffing can be packed into the central cavity of the crown before roasting if you like, or it can be baked in a separate dish.
  1. Cut the membrane between the ribs so the rack can be bent.

  2. Stand the rack meat-side out; curve to form a crown shape.

  3. Bend the ribs outwards so the crown can sit upright. Tie string around the middle to hold the rack in place. Sew ends together, if you like. The joint is now ready for roasting.