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Crown Roast of Lamb

Crown Roast of Lamb

Yield: 16 servings

Prep: 5 min

Cook: 40 min

Ready: 45 min

  • 2 parts of Frenched rack of lamb

  • 1/2 cup good virgin olive oil

  • 1 tbsp garlic powder

  • 1 tbsp salt

  • 1 tbsp ground black pepper

  • 1 tbsp thyme

  • 1 tbsp rubbed sage

  • 1 tbsp dried rosemary (I use fresh – so 3 sprigs will do)

  • 1/4 cup white wine if you want – it brings the tastes together and softens the meat

  • Bag of pre-chopped kale, or chop your own

  • Bag of cranberries

  • Butchers twine

  • Booties for the ribs tops

  • Brown Rice Ratatouille, find recipe HERE

  1. Combine all above (except last 4) in a plastic bag and marinate 1 hour to overnight. Take out the meat and wipe marinate off with a paper towel. Place on a baking pan for easier handling.

  2. In a large iron skillet, heat some coconut oil and brown each side of each of the lamb racks on high heat. Let them cool down on the baking pan. Take the two parts of the lamb and form a circle - ribs out and bind the two sections together with the twine, securing them at each side... (there are lots of videos on YouTube showing you how to do that).

  3. Bake at 350F in oven for 15 mins. Take out and let rest on pan for 15 mins. Place the crown roast on a bed of fresh kale on the serving dish (keeping the butchers twine on it). Fashion kale around the roast to hide the twine and use the cranberries as a garnish around the outside. Place the stuffing (Brown Rice Ratatouille) in the middle and attach the little booties on it before presenting to your diners






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Jack is one of those Labs of a lifetime. Strong, big, determined, docile, agile, gentle, devoted and actually attached at the hip to me. I never go anywhere without him at my side. He’s probably the smartest dog I’ve ever had...

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