# Crown Roast of Lamb with Pistachio-Mint Raita - Made In

This delicious crown roast of lamb is a show-stopping, special occasion dish made by tying two frenched racks of lamb together to form a regal crown shape.

A crown roast of lamb is a show-stopping, special occasion dish made by tying two frenched racks of lamb together to form a regal crown shape. As with any large roast, the biggest challenge is to cook it evenly to just the right internal temperature (I prefer medium rare for lamb, about 135F after resting). Since this cut can be quite costly, I like to choose the most reliable and foolproof way to nail that target temperature: [the “reverse sear” method](/blogs/sear-vs-reverse-sear). This technique involves cooking something at a low heat until it has almost reached the desired internal temperature, then increasing to high heat at the end of cooking to brown the exterior. Note: a thermometer is an essential tool for this method.

Just as it excels with [turkey](/recipes/tom-colicchios-turkey) and steak, the reverse sear method yields fantastic results with lamb. Using a [Carbon Steel Frying Pan](/collections/carbon-steel) helps all the sides of the roast get maximum exposure to the heat, and the base holds plenty of vegetables to bathe in the flavorful drippings.

Raita is a yogurt-based side that often features cucumber and spices. Combined with mint, a classic accompaniment to lamb, it acts as a creamy, cooling counterbalance to the rich, savory roast.

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URL: https://madeincookware.com/recipes/crown-roast-of-lamb