Rack of Lamb Crown, Wild Rice, Kale and Mushroom Filling

What Is a Crown Roast and What Cut Is It?

A crown roast rack is not just any roast; it’s the Beyoncé of roasts. This dish is made by taking two lamb racks (yes, two!) and forming them into a circular shape, resembling a crown. The end result is a glorious ring of succulent ribs that looks like something straight out of a medieval feast—minus the turkey legs and jousting, of course.

The rack of lamb used to create this crown comes from the rib section of the lamb. Specifically, it’s the upper part of the ribs that’s tender, flavorful, and perfect for roasting. Each rack consists of 7 or 8 ribs, and when you tie two together, you get a circular shape that forms the “crown.” It’s essentially the ribeye of the lamb world—rich, tender, and bursting with flavor.

To Rinse or Not to Rinse: The Great Lamb Debate

Before we dive into the details of cooking, let’s address a common question: Do you rinse the rack of lamb before cooking it? The answer is a firm no! Rinsing meat before cooking is not necessary and can actually spread bacteria around your kitchen. Any bacteria on the surface of the meat will be destroyed during cooking, so there’s no need to bathe your lamb racks. Instead, focus on trimming any excess fat, particularly any hard fat, from the lamb before seasoning and preparing your meat, which is where the real magic happens.

How to Tie a Lamb Crown Roast with a Sharp Knife: A Step-by-Step Guide

Tying a lamb crown roast might sound like a task for only the most experienced chefs, but trust me, you’ve got this. All you need is a little patience, some kitchen twine, and a sharp knife. Here’s how you do it:

Prepare Your Racks: Start by placing your two lamb racks ribs-side up on a clean work surface. Position the lamb with the exposed bones facing up. Use a sharp knife to cut halfway through the base of the meaty part between each rib bone. This will allow the racks to bend and form a crown shape. Don’t worry—this part is easier than it sounds. Just think of it as giving the lamb a little flexibility.
Form the Crown: Stand the racks upright with the ribs facing outward. Curve them around to form a circular shape, making sure the meat side is inside the circle. The rib bones should be sticking up, creating the “points” of the crown. Use kitchen twine to tie the ends of the racks together. This might require a little finesse, but with a few twists and knots, you’ll have your crown.
Secure the Shape: To make sure your crown holds its shape during cooking, tie another piece of twine around the middle of the crown, connecting the base of the meat. You can also use a toothpick or two to help keep things together. Once tied, your crown roast should stand on its own, ready to be seasoned and roasted to perfection.
Add Some Bling (Optional): If you’re feeling fancy, you can wrap the tips of the rib bones with aluminum foil to prevent them from burning during roasting. This also gives the crown a nice polished look, like a crown with little silver tips. Fancy, right?

The Recipe: New Zealand Spring Lamb® Crown Roast with Wild Rice, Mushroom, and Kale Filling

Now that your crown roast is tied and ready, it’s time to get cooking! To enhance the flavor of the lamb, sprinkle fresh rosemary around it during preparation. This recipe features a delicious wild rice, mushroom, and kale filling that perfectly complements the rich flavor of the lamb. It’s a dish that’ll surprise you with its depth of flavor and simplicity.

Ingredients

For the Crown Roast:

2 New Zealand Spring Lamb® Frenched Racks, fresh or frozen, thawed in the refrigerator overnight if frozen
1 tbsp olive oil
Salt and freshly ground black pepper
Kitchen twine
Aluminum foil
2-6 toothpicks

For the Wild Rice, Mushroom, Kale, and Fresh Rosemary Filling:

3 tbsp butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tbsp fresh sage, finely chopped
1 tbsp fresh oregano, finely chopped
8 medium cremini mushrooms, chopped
2 cups wild rice, cooked and chilled
1 cup basmati rice, cooked and chilled
10 large kale leaves (stalks removed and thinly sliced)
¼ cup Romano cheese, grated
2 tbsp pine nuts, toasted
3 tbsp Romano cheese, grated or slivered (optional)
2 tbsp fresh parsley, finely chopped (optional)

Directions

Preheat the Oven: Start by preheating your oven to 375ºF (190ºC). While the oven heats up, get your crown rack of lamb ready.
Prep the Lamb: Place the lamb racks on a work surface, ribs side up. Use a sharp knife to cut halfway through the base of the meat between each rib bone. This step is crucial as it allows the racks to fall open into a crown shape. Once cut, stand the racks upright and tie them together using kitchen twine. Secure the base of the crown with a toothpick if necessary. Rub the lamb all over with olive oil and season generously with salt and pepper.
Roast the Lamb: Place the crown roast in a roasting pan and cover the rib bones with aluminum foil to prevent them from burning. To help the crown keep its shape, roll some aluminum foil into a ball and place it in the center of the crown. Roast the lamb for about 25 minutes, then remove the foil from the rib bones and continue roasting until the lamb reaches an internal temperature of 140ºF (60ºC) at its thickest point. This should give you a perfect rosy medium rare doneness.
Rest the Roast: Once the lamb is done, remove it from the oven and cover the entire dish with aluminum foil. Let the meat rest for about 20 minutes. This resting period is essential as it allows the juices to redistribute, ensuring your crown roast is juicy and tender.
Make the Filling: While the lamb is resting, it’s time to make the filling. In a large non-stick skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion, garlic, sage, and oregano, and cook until the onion softens, about 10 minutes. Add the chopped mushrooms and cook for another 5 minutes. Turn the heat to medium-high and add the kale, cooking until it wilts, about 5 minutes more. Stir in the cooked wild rice, basmati rice, and the remaining butter. Heat through and stir in the grated Romano cheese.
Assemble and Serve: Once the lamb has rested, remove the aluminum foil ball from the center of the crown. Place the crown roast on a serving platter and generously fill the center with the wild rice, mushroom, and kale filling. Top with toasted pine nuts and additional grated Romano cheese if desired. Garnish with freshly chopped parsley for a pop of color.

Why This Lamb Crown Roast Will Surprise You

You might be thinking, “Can an impressive dish really be this easy to make?” The answer is a resounding yes! This New Zealand Spring Lamb® Crown Roast is not only a showstopper but also a surprisingly straightforward dish to prepare. The combination of tender, juicy lamb and the flavorful wild rice, mushroom, and kale filling creates a symphony of tastes that will leave your guests raving. Plus, the fact that you pulled off a crown roast will earn you some serious chef points.

Final Thoughts: Crown Yourself the King or Queen of the Kitchen

Whether you’re hosting a holiday dinner, a special celebration, or just want to treat yourself to something extraordinary, this rack of lamb crown roast recipe is the way to go. It’s a dish that’s guaranteed to impress, not just because of how it looks, but because of how it tastes. And the best part? It’s easier than you think, making it the perfect choice for home cooks who want to step up their game without breaking a sweat. So, the next time you’re in the mood to surprise your dinner guests (and maybe even yourself), reach for those lamb racks, tie that crown, and get ready to serve up a meal fit for royalty. Bon appétit!