Crown Roast of Lamb

Name: Crown Roast of Lamb
Ingredients: 2 racks of lamb, trimmed and frenched; 2 tbsp thyme, finely chopped; 1 tbsp rosemary, finely chopped; Kosher salt; Freshly-ground black pepper; Olive oil; 1 ½ tbsp smoked paprika; 1 tbsp garlic powder

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Ingredients

2 racks of lamb, trimmed and frenched
2 tbsp thyme, finely chopped
1 tbsp rosemary, finely chopped
Kosher salt
Freshly-ground black pepper
Olive oil
1 ½ tbsp smoked paprika
1 tbsp garlic powder

Steps

Brush both racks of lamb with olive oil. Sprinkle with paprika, garlic powder, and kosher salt and freshly ground black pepper. Rub seasonings into the meat.
Place both racks in a bundt pan and tie the end bones together with butcher's twine.
Place on the middle rack of the oven and roast for 30–35 minutes, until the meat reaches an internal temperature of 145°F for medium rare.
Remove and let rest 10 minutes. Serve.

More recipes with lamb, thyme, rosemary, paprika or garlic powder

Adapted from “Crown Roast of Lamb” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.