Festive Lamb Crown Roast with Oven Roasted Vegetables
Recipe courtesy of the American Lamb Board.
2 heads of garlic
2 tablespoons olive oil - divided use
2 tablespoons butter
1 cup panko bread crumbs
3 tablespoons chopped herbs (rosemary, basil and thyme)
1 American Lamb crown roast, cap removed from ribs
Salt and coarse ground black pepper
Oven roasted vegetables
- Cut 1/2-inch off the tops of the garlic. Place in small metal pan and drizzle with 1 tablespoon oil. Roast in 375°F (190°C) oven for 1 hour. Cool and squeeze soft garlic cloves into small bowl. Mash with remaining 1 tablespoon oil; set aside.
- In small skillet, melt butter and add bread crumbs. Stir and cook until browned. Pour into bowl and mix in herbs. Place roast in
- roasting pan. Rub garlic mixture over outside of roast. Generously season lamb with salt and pepper. Pat on bread crumb mixture.
- Roast at 375°F (190°C) for about 45 minutes or until desired degree of doneness. Remove roast from oven, pour roasted vegetables in center, cover and let stand for 10 minutes. Carve and serve 2 to 3 chops per serving.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 503; Total Fat: 29g; Cholesterol: 157mg; Total Carbs: 11g; Fiber: 1g; Protein: 46g; Sodium: 180mg.
Recipe and photograph courtesy of the American Lamb Board.