Rack or Crown Roast of Lamb

From More Great New England Recipes

Meat Recipes

Yield: Serves 6 to 8.

Presenting lamb in this elegant fashion is a sure crowd pleaser. Keep in mind that the size of the roast will affect its roasting time, and be sure to have the meat at room temperature when you begin.

• 1 rack or crown of lamb (3 to 5 pounds)
• Olive oil, to cover lamb
• Dijon mustard, to brush on lamb
• 1 cup fresh bread crumbs, or ground almonds or macadamia nuts
• 2 cloves garlic, minced
• 1/4 cup minced fresh parsley
• 1/4 teaspoon rosemary crushed
• 1/4 teaspoon pepper
• 1/4 teaspoon thyme

Brush meat with olive oil and toast at 400 degrees F for 20 minutes. Brush on mustard. Mix crumbs or ground nuts with garlic, parsley, rosemary, pepper, and thyme, and gently apply a coating over the mustard by hand. Return to oven and continue to roast at 375 degrees F for 25 to 35 minutes (lamb should be pink inside after about 25 minutes of cooking). Serve with a mustard or garlic hollandaise sauce, if desired.

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