Alton Brown’s Crowned Roast of Lamb

Alton Brown shares a few handy tips on making the perfect Crowned Roast of Lamb

Nothing says “Easter Dinner” quite like a rack of lamb – find out how to make a delicious Crowned Roast of Lamb that will wow your family this year.

This year both the Greek Orthodox Easter and Western Easter occur on the same day, and to honor one of the most common recipes for both celebrations, we are enlisting the help of Alton Brown to show you how to make a delicious crowned roast of lamb.

The surprising secret in preparing a beautiful crowned roast of lamb is a Bundt pan to stand the chops up in. The pan helps the roast to retain shape against that fickle mistress, gravity, and provides a great way to catch all the delicious juices you’ll be using to make your sauce. Also on the “clever materials” tip: make sure to use a linen thread to tie your meat, as it is significantly less prone to sticking than cotton would be.

The best part of cooking a crowned roast of lamb is that it is so quick and easy to cook: you just have to bring the meat up to about 130 degrees, which is medium rare, and that shouldn’t take much more than about half an hour. The downside is that you should let the meat rest for about twenty minutes, and you’ll have nothing to do but stare at that nice rack of lamb.

Stay tuned for later this week when we bring you the perfect side dish to serve with your lamb dinner this Easter (Eastern or Western).

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