Crown Roast of Lamb
Crown roast of lamb turns two frenched racks into a ring of upright bones that looks like a feast centerpiece and takes little work. A bundt pan holds the shape while the lamb roasts, so no special rack or skill is needed. Smoked paprika and garlic powder give the crust a deep, savory color, and a 145°F internal temperature keeps the meat medium rare and juicy.
Instructions
Coat both racks of lamb all over with a brushing of olive oil. Season them with the smoked paprika, garlic powder, kosher salt and black pepper, then massage the seasonings into the meat so they cling.
Stand the two racks in a bundt pan, curving them into a circle with the bones pointing up. Tie the ends of the bones together with butcher's twine so the crown holds its shape.
Set the pan on the middle rack of the oven and roast for 30 to 35 minutes. The lamb is ready for medium rare when an instant-read thermometer in the thickest part of the meat reads 145°F.
Take the lamb out of the oven and let it rest for 10 minutes so the juices settle. Serve the crown whole.
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