Crown Roast of Lamb with Pistachio-Mint Raita
Equally delicious as it is show-stopping, this special occasion dish is one for the ages.
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. 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 and steak, the reverse sear method yields fantastic results with lamb. Using a Carbon Steel Frying Pan 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.
Crown Roast of Lamb with Pistachio-Mint Raita
Equally delicious as it is show-stopping, this special occasion dish is one for the ages.
Rhoda Boone, Culinary Director
- For the Lamb:
- For the Pistachio-Mint Raita:
- 1.
In a small bowl, combine olive oil, garlic, rosemary, thyme, and cumin. Season generously with salt (about 1 Tbsp.) and pepper. Stir together, then rub the mixture all over the entire surface of the crown roast, inside and out. Allow crown roast to sit at room temperature for about 30 minutes. Arrange rack in lower third of oven and preheat to 275F.
- 2.
Halve the garlic head crosswise and add to a medium bowl with thyme sprigs and vegetables of choice. Drizzle with oil and season with salt and pepper; toss to coat. Place in bottom of large Carbon Steel or Stainless Clad Frying Pan. Place the roast on top of the vegetables. Cook until roast reaches an internal temperature of 115F when checked in several places, 1–1 ½ hours.
- 3.
Meanwhile, make the raita: Add yogurt to a medium bowl. Peel and coarsely grate 1 cucumber and add to bowl with yogurt. Do not peel second cucumber; cut in half and thinly slice 1 half into half moons or quarters. Set aside for garnish on raita. Reserve remaining half for another use or a snack. Add scallions, cilantro, mint, pistachios, and cumin. Season to taste with lime juice, salt, and pepper. Top with reserved sliced cucumber and extra mint leaves. A drizzle of olive oil is nice, too.
- 4.
When roast has reached 115F, remove pan from oven and transfer roast to a Sheet Pan. Toss vegetables in pan and return to oven (keep the roast on Sheet Pan). Increase oven temperature to 500F. Once oven is at temperature, remove pan from oven, transfer roast back to pan on top of vegetables, and return pan to oven.
- 5.
Continue to cook, watching very carefully and checking the internal temperature of the roast often, until it reaches 125–130F for medium rare, about 10 minutes. If bones get too dark, cover loosely with foil.
- 6.
Remove roast from the oven and transfer to a Butcher Block. Allow to rest 15 minutes. Check doneness of vegetables and if they need more time, return to the oven while the lamb rests, watching carefully.
- 7.
To serve, remove twine and slice vertically from top to bottom into individual lamb chops. You may notice some unrendered fat on the inside of the crown after cooking. Once carved, feel free to trim it off or sear the fat caps of the individual chops if that appeals to you or your guests. Transfer vegetables to a large platter or plate and arrange chops on top. Serve with Pistachio-Mint Raita on the side.
