Make the Crown Roast of Lamb from ‘Lessons in Chemistry’ This Weekend
This recipe presents an elegant Crown Roast of Lamb stuffed with a fragrant, jeweled rice pilaf. The lamb is seasoned and roasted to perfection, while the rice is enriched with butter, onion, toasted almonds, aromatic spices like turmeric and cumin, golden raisins, and currants. It's a show-stopping main course, ideal for special occasions, offering a delightful blend of savory lamb, sweet dried fruits, and warming spices.
Equipment
- 1 Roasting pan Large, oven-safe for the lamb crown roast
- 1 Large Saucepan or Dutch Oven For preparing the rice stuffing
- 1 Meat Thermometer Essential for precise lamb doneness
- 1 Chef's knife For chopping aromatics and carving lamb
- 1 Cutting Board For prep work and resting the lamb
Ingredients
Main
- 4 tablespoons unsalted butter
- 1 small 5-ounce yellow onion , finely chopped (3/4 cup)
- 1/2 cup 2 ounces slivered almonds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 fresh bay leaf
- 3 cups chicken stock
- 1 1/2 cups long grain rice 10 ounces, rinsed well
- 1/2 cup 3 ounces golden raisins
- 1/4 cup 1 1/4 ounces dried currants
- 2 tablespoons extra-virgin olive oil
- 1 2 1/2- to 3 1/2-pound lamb crown roast (about 12 to 16 ribs)
- 3 teaspoons kosher salt divided
- 1 1/2 teaspoons freshly cracked black pepper divided
- 1/2 cup finely chopped fresh parsley
- Flaky sea salt
Instructions
- In a large saucepan, melt butter and sauté finely chopped yellow onion until softened. Add slivered almonds and toast until golden. Stir in ground turmeric, ground cumin, and a fresh bay leaf, cooking until fragrant.
- Add well-rinsed long-grain rice and chicken stock to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until all liquid is absorbed and rice is tender.
- Once the rice is cooked, remove the bay leaf. Gently stir in the golden raisins and dried currants. Fluff the rice with a fork and set aside to cool slightly.
- Preheat your oven to 375°F (190°C). Pat the lamb crown roast thoroughly dry with paper towels. Rub the lamb all over with extra-virgin olive oil, then season generously with 2 teaspoons of kosher salt and 1 teaspoon of freshly cracked black pepper.
- Place the seasoned lamb crown roast in a large roasting pan. Roast in the preheated oven for 60-75 minutes, or until a meat thermometer inserted into the thickest part of the lamb (avoiding bone) reaches 130-135°F (54-57°C) for medium-rare.
- Remove the lamb from the oven, transfer it to a cutting board, and loosely tent with aluminum foil. Allow the roast to rest for at least 15-20 minutes; the internal temperature will continue to rise during this time.
- While the lamb rests, gently fold the finely chopped fresh parsley into the jeweled rice stuffing, along with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Carefully transfer the prepared jeweled rice stuffing into the center cavity of the rested lamb crown roast, mounding it attractively.
- For final presentation, sprinkle the lamb and stuffing with flaky sea salt and additional fresh parsley, if desired.
- Carve the lamb between the ribs and serve immediately with generous portions of the jeweled rice stuffing.
Notes
For a perfect lamb crown roast, bring the meat to room temperature before roasting to ensure even cooking. Score the fat cap in a crosshatch pattern to render fat and achieve a crispier exterior. Season generously with kosher salt and freshly cracked black pepper. The internal temperature for medium-rare lamb is ideally 130-135°F (54-57°C) before resting; use a reliable meat thermometer. Resting the lamb for at least 15-20 minutes tented with foil is crucial for juices to redistribute, yielding a tender, moist roast. For the jeweled rice, ensure almonds are properly toasted for nutty depth and rinse the long-grain rice thoroughly to remove excess starch. The dried fruits add a delightful sweetness and texture contrast. Serve the rice mounded in the center of the crown roast, garnished with fresh parsley and a sprinkle of flaky sea salt for an exquisite presentation and enhanced flavor.