Stuffed Crown Roast of Lamb

  • 1/2 cup spicy brown prepared mustard
  • 1/2 tsp garlic powder
  • 18 rib crown roast of lamb about 5 lbs
  • 1 Tbsp soy sauce
  • 1 tsp ground thyme
  • 1/2 tsp ground ginger
  • Cherry tomatoes or olives (for garnish)
crown roast of lamb

Combine mustard, soy sauce, thyme, garlic and ginger. Rub meat (not bones) all over with mustard mixture and place in roasting pan.

Refrigerate covered 1 1/2 to 2 hours or overnight. Remove meat from refrigerator and let come to room temperature, approximately 1 hour.

Preheat oven to 450° F.

Apple and Onion Dressing

Stuff center of roast with prepared dressing. Insert meat thermometer between two ribs, without touching bones.

Reduce oven setting to 350° F and bake for 15 minutes per lbs or until thermometer registers 165° F (medium).

Transfer to meat platter and serve. Recipe in this section.

Summer Vegetable Filling

Cover crown bones with foil to prevent discoloration. Crumple a ball of aluminum foil and place in the center of the lamb to help keep the shape during baking.

Reduce oven setting to 350° F and bake 35 minutes per pound. When the roast has 1 more hour to bake, remove from oven and discard foil ball (not the foil on bones).

Stuff the center with prepared filling and return to 350° F oven for final hour of baking.

When done, transfer the roast to meat platter and remove foil from bones. Garnish roast by piercing a hole halfway through each tomato (use a small knife) then pushing a tomato onto each rib bone.

Serves 6
Submitted by: Recipe Group Member