Ingredients
- 1 crown roast of lamb, 16 chops, prepared about 3 1/2
- 1 clove garlic, cut into thin slivers
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 teaspoon coarse black pepper
- 2 bunches of watercress for garnish
Make it step by step
- NOTE: Have your butcher prepare the crown roast from 2 racks of loin lamb chops tied together in a circle. Have the bone ends "frenched" trimmed of all meat and all the trimmings ground for another use.
- Preheat oven to 375 degrees. Reserve or freeze ground lamb from the trimmings. Make several slits in the roast with the tip of a knife. Insert the garlic slivers into slits. Brush roast with olive oil. Combine thyme and pepper; rub over the roast. Place on a rack in a shallow roasting pan. Crumble a piece of aluminum foil into a boil to fill cavity, so that meat will hold it's shape. Wrap foil around bone tips to prevent burning.
- Bake roast for 15-20 minutes per pound for rare meat. If roast is 3 pounds, cook about 45 minutes. Test for doneness by cutting into a chop. Transfer roast to a platter, fill center with vegetable and garnish with water cress. Serves 8.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.