Lamb Crown Roast

Savory Crown Roast of Lamb with Jeweled Rice: A Culinary Masterpiece!

Prepare yourself to impress your guests with an exquisite lamb crown roast complemented by delightful jeweled rice. This dish is not simply a feast for the eyes; it harmonizes flavors and textures that are sure to be a highlight at any gathering. Let’s embark on this culinary adventure!

Ingredients

4 tablespoons unsalted butter

1 small (5-ounce) yellow onion, finely chopped (about 3/4 cup)

1/2 cup (2 ounces) slivered almonds

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

1 fresh bay leaf

3 cups chicken stock

1/2 cups long grain rice (10 ounces), rinsed thoroughly

1/2 cup (3 ounces) golden raisins

1/4 cup dried currants

2 tablespoons extra-virgin olive oil

1 (2.5- to 3.5-pound) lamb crown roast (around 12 to 16 ribs)

3 teaspoons kosher salt, divided

1/2 teaspoons freshly cracked black pepper, divided

1/2 cup finely chopped fresh parsley

Flaky sea salt for garnish

Cooking Instructions

1. Preheat your oven to a warm 325°F (160°C). In a large pot or Dutch oven over medium-high heat, melt the butter. Once melted, introduce the chopped onions. Sauté until they turn soft and translucent, which will take about 4 minutes. Afterward, toss in the slivered almonds, turmeric, cumin, and bay leaf. Stir continuously until the almonds are toasted and aromatic, roughly 2 minutes.

2. Gradually pour in the chicken stock, bringing the mixture to a lively boil. Stir in the rinsed rice, golden raisins, and currants. Lower the flame, cover, and let it simmer undisturbed for about 15 minutes or until the rice absorbs all the liquid. Remove from heat and let it sit covered for at least 10 minutes, ensuring that you achieve approximately 6 cups of perfectly cooked rice.

3. While the rice is resting, generously coat the lamb crown roast inside and out with olive oil. Season the entire surface with 2 teaspoons of salt and 1 teaspoon of cracked pepper. To protect the bone tips, wrap them in foil. Place the roast on a parchment-lined roasting pan or rimmed baking sheet. Roast for about 35 minutes or until an instant-read thermometer reads 110°F in the thickest part of the chop.

4. When the lamb is done, increase the oven temperature to 450°F (230°C). As the lamb continues to roast, fluff up the rice in a large bowl and stir in the chopped parsley. Adjust seasoning with the remaining salt and pepper as desired. Carefully stuff two cups of the jeweled rice inside the cavity of the roast, drizzling any collected pan juices over it. Keep the remaining rice warm.

5. Return the roast to the oven for an additional 10 to 15 minutes, allowing the rice to create a delightful crust on top. The internal temperature of the lamb should ideally reach 130°F for medium-rare or 135°F for medium doneness.

6. Allow the lamb to rest for 15 minutes post-roasting before carving. Serve the sliced lamb chops topped with a sprinkle of flaky sea salt alongside the remaining jeweled rice. Enjoy this culinary masterpiece with family and friends!

Why This Recipe Shines

This elegant lamb dish not only looks stunning, but it also bursts with flavors that create memorable dining experiences. The perfect blend of nuts, sweet fruit, and savory spices lift the rice and complement the juicy lamb beautifully. For an extra touch of elegance, present the lamb with its impressive crown shape — a real showstopper at any dinner table!

Tips for Perfect Execution

If you’re short on time, feel free to prepare the jeweled rice a day in advance. Simply reheat it in the oven when ready to serve. Also, be sure to communicate with your butcher for a perfectly-shaped crown roast, ready to dazzle your guests!