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This show-stopping lamb crown roast is sure to be the crowning jewel of your holiday table! A process called "reverse searing" cooks the lamb low and slow until it reaches about 115F degrees, then blast it with high heat under the broiler for caramelization until cooked to your desired doneness. Prepping a vibrant, Persian-inspired turmeric rice stuffing is where your Shun Cutlery knives will shine- they make quick work of chopping pistachios, fresh herbs, and slicing into whole pomegranate. Stuff the lamb roasts with turmeric rice, then use a Shun Cutlery boning knife at the table to carve into double or single lamb rib chops.
A note on purchasing the lamb: Grocery stores typically carry domestic, Australian, or New Zealand lamb. Domestic and Australian varieties tend to be on the larger side, with Australian and New Zealand lamb being the more tender options. If you get a smaller rack of lamb (I used two 2 1/4 pound racks in this video), follow this recipe as written. If you get a single crown roast that is about 4 1/2-5 pounds you might need to extend the cooking time to about 1 hour and 30 minutes to reach 115F.
Recipe Card
For the Spiced Lamb
ingredients
- 4 1/2 -5 pounds lamb crown roast, trussed by a butcher
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- 1/8 teaspoon ground cinnamon
For the Turmeric Rice Stuffing
ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3/4 teaspoon ground turmeric
- 2 tablespoons sesame seeds
- 1/4 cup raw shelled pistachios, roughly chopped
- 1/4 cup sliced raw almonds
- 1 clove peeled garlic, thinly sliced
- 1 pound (2 1/4 cups) basmati rice
- 3 cups water
- 2 teaspoons kosher salt
- 1 cinnamon stick
- 1 strip orange peel
- 1/3 cup tart dried cherries
- 1/2 cup finely chopped herbs, such as parsley, cilantro, dill, or mint
- 1/4 cup pomegranate arils
Cook the Lamb
Method
Step 1
Preheat oven to 200F degrees. Line a baking sheet with aluminum foil, if desired, and place a cooling rack overtop.
Step 2
Stir olive oil, cumin, coriander, salt, and cinnamon in a small bowl. Brush mixture all over lamb and arrange on prepared baking sheet.
Step 3
Insert a ball of aluminum foil into the center of each crown roast to help them maintain their shape while roasting. Cook lamb, rotating every 15 minutes, until an instant read thermometer measures 115F degrees, about 65 minutes.
Step 4
Remove lamb from oven and preheat broiler to high (about 500F degrees). Remove aluminum foil from the center of each roast. Cover exposed rib bones with aluminum foil.
Step 5
Broil, rotating every 5 minutes, until an instant read thermometer measures 125-130F for medium-rare, or 130-135F for medium.
Make the Rice Stuffing
Step 1
Meanwhile, heat butter and olive oil in a large pot or Dutch oven over medium heat. Stir in turmeric, sesame seeds, pistachios, almonds, and rice and toast until fragrant and lightly golden brown, about 6 minutes.
Step 2
Stir kosher salt into water, then pour over rice. Add cinnamon stick and orange peel, then bring to a boil over high heat. Cover and reduce to a simmer over low heat. Cook for about 16 minutes. Turn off heat and fluff rice, then cover and let steam for about 5 minutes. Remove cinnamon stick and orange peel. Stir in chopped herbs and about half the pomegranate arils. Cover and keep warm while lamb cooks.
To Serve
Step 1
Spoon some turmeric rice onto a platter and arrange crown roasts overtop. Fill the centers of the crown roasts with turmeric rice stuffing. Slice into single or double lamb chops with a Shun Cutlery boning knife and remove any butcher's twine. Enjoy hot or at room temperature.