There is nothing intimidating about a crown roast except the price tag. For a special occasion or holiday meal, he who delivers the crown roast to the table is king. Best of all, you’re also paying for ease of preparation. Simply rub with salt, pepper, olive oil and a simple herb mixture and let it roast for — no, not 3 hours, that will kill your lovely expensive roast — half an hour. Maximum. If you like your lamb any more cooked than a scant medium-rare, you should not be buying pricey cuts of meat or taking king-sized credit for this regal dish.
1 whole loin of lamb, tied into a crown shape
coarse salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
1 teaspoon rosemary, chopped
1 teaspoon thyme leaves, chopped
2 tablespoons fresh flat-leaf parsley, chopped
2 large cloves garlic, peeled
Preheat oven to 450F. Combine chopped rosemary and thyme with one tablespoon of the olive oil and set aside. Combine chopped parsley with the remaining two tablespoons of olive oil and set aside. Season the inside and outside of the roast with salt and pepper. Rub the roast with the herb olive oil and stick the garlic cloves firmly in the middle of the center cavity.
Roast for 30 minutes or until the internal temperature reaches 130 for medium-rare. Remove, coat lightly with the parsley oil and allow to rest for 20 minutes before slicing into individual chops and serving. Garnish the serving platter with the rest of the parsley oil.
Recipe courtesy of Food Republic