Make this the *crown* jewel of your holiday table.
Get the RecipeRegal. I think that may be the best word for a crown roast of lamb—lamb racks that are tied together end-to-end into the shape of a crown. And just like the crowns that grace the heads of monarchs, crown roast of lamb is all about presentation.
Racks of lamb are expensive, so even if we decide to cook them in a way that prioritizes presentation, the single most important thing is still toThe presentation, though, presents a small problem: The crown roast's form makes it a less than ideal way to cook a rack of lamb.
See, crown roast recipes often call for stuffing or adding a crust before cooking. They look more grand that way, which is a bonus as far as presentation is concerned. But stuffings and crusts also introduce variables that make creating a master crown-roast recipe difficult, since different crusts and stuffings have different moisture levels and densities, and therefore different cooking times. Some have raw meat or eggs and require higher cooking temperatures to be fully cooked.
Considering all of this, I decided that the best method is to cook the crown roast by itself so that the focus is on getting the meat just right and the surface as browned as possible. Then, as an optional step, we can stuff it afterward with a premade dressing.
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