Nutritional Info

Nutrition Facts

Serving Size 1 (97g)

Calories 602
Calories from Fat 564 (94%)
Amount Per Serving %DIV
Total Fat 62.7g 96%
Saturated Fat 10.6g 53%
Monounsaturated Fat 44.7g
Polyunsaturated Fat 7.4g
Trans Fat 0.0g
Cholesterol 20.4mg 7%
Sodium 20.6mg 1%
Potassium 127.4mg 3%
Total Carbohydrate 1.9g 1%
Dietary Fiber 0.9g 4%
Sugars 0.1g
Protein 5.2g 10%

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Crown Roast Of Lamb Embedded With Figs And Forest Herbs

Recipe Description
The gustatory folly known as crown roast, made by grafting two or more racks in a ring, forcing the ribs to arch up and out like the spikes of a crown, is more impressive than it is difficult. It is one of the few grand celebratory presentations that feed a crowd and spend less than an hour roasting. The speedy cooking time is due to its form. Because of the center hole, heat is able to reach all sides of the meat, so regardless of how many racks you use to form the crown, the roast never takes much longer to cook than a single rack would. The only thing that will slow it down is stuffing the center, which blocks the heat circulation. For that reason we recommend grilling the stuffing around the roast and filling the center just before you bring it to the table.
Prep time
30 min
Cook time
45 min
Ready In
1 hr 15 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  fresh flat leaf parsley leaves
1/2 Cup(c)  fresh mint leaves
2 Tablespoon(T)  fresh rosemary leaves
1 Clove(clv)  garlic
1 Tablespoon(T)  provencal herb rub
3/4 Cup(c)  extra virgin olive oil
5   cali myrna figs, hard stem ends removed, coarsely chopped
3   racks of lamb
4 Pound(lb)  fingerling potatoes
1   oil for coating grill grate and screen

Preparation

Put the parsley, mint, rosemary, and garlic in a food processor and chop finely, or you can chop them by hand. Add the herb rub and olive oil and process, just until combined. Remove all but 2 tablespoons to a bowl. Add the figs and process until finely chopped. Put in another bowl. Heat the grill as directed. Using a thin bladed knife, make a hole in the meaty part of the lamb right in front of each rib. Stick your pinky into the holes to widen them, and fill the holes with the fig mixture. Wrap small squares of foil around the exposed bones to keep them from scorching. Toss the potatoes with 1/3 cup of the herb mixture and rub the remaining herb mixture all over the meaty parts of the lamb. Oil the grill screen and put the lamb in the center. Insert the heat resistant bowl in the center of the crown to help it retain its shape. Brush the grill grate and coat it with oil. Put the roast, on the screen, on the grill away from the heat, cover, and cook for 15 minutes. Put the potatoes around the roast directly over the fire, cover, and cook for 15 minutes more. Remove the bowl from the center of the crown, and turn the potatoes. Cover and cook until an instant read thermometer inserted into a thick part of the meat registers about 130°F and the potatoes are browned and tender, about 15 minutes more. If your grill has a temperature gauge, it should stay between 350° and 375°F. Using 2 spatulas, remove the roast to a large serving platter. Remove the string, and fill the center of the ring with the potatoes, if desired, for presentation. Cut into chops, removing any string or thread from the lamb. Carve and serve.

Additional notes

Gas Grill: Indirect heat, medium (325° to 350°F). 3 or 4 burner grill, middle burners off. 2 burner grill, l side off. Clean, oiled grate. Charcoal Grill: Indirect heat, medium ash. Split charcoal bed (about 2 dozen coals per side). 20 replacement coals. Heavy duty drip pan set between banks of charcoal. Clean, oiled grate on medium setting.

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