Stuffed Crown Roast of Lamb

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)


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

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