Try this Crown Roast of Lamb recipe, or contribute your own.
Suggest a better descriptionSlit the membrane on the back side of the racks, between each rib. This will make it easier to shape the roast. Set the end pieces together (bone up), shape and tie the roast tightly with butchers string to hold the roast together. Season the roast with salt and pepper. In a food processor, fitted with a metal blade, combine the mustard, butter, onions, garlic and parsley. Season with salt and pepper. Puree until smooth. Smear the entire roast with the mustard mixture. Wrap tightly with plastic wrap and refrigerate overnight. Preheat the oven to 400 degrees. Place the roast on a roasting pan and bring the meat to room temperature. Roast for about 30 to 35 minutes or, until a meat thermometer reads 135 degrees for medium rare. Remove from the oven and let rest for about 5 minutes before serving. Remove the roast from the pan. Place the pan over medium heat and deglaze the pan with the stock reduction. Slice the roast into individual chops and spoon the pan sauce over each chop. Serve with the fresh carrot ring, buttered peas and cauliflower. Yield: 6 servings Recipe Courtesy Emeril Lagasse 1999 Recipe by: EMERIL LIVE SHOW #EMIC17
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Serving Size: 1 Serving (276g) | ||
Recipe Makes: 1 servings | ||
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Calories: 192 | ||
Calories from Fat: 92 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 2836.3mg | 98 % | |
Potassium 478mg | 13 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 9.6g | ||
Protein 12.2g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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