Recipe Corner: Crown Roast of Lamb with Garlic-Herb Crumbs
Submitted by Mary Bailey
This holiday roast makes a show-stopping centerpiece.
- 2 Italian-style panko breadcrumbs
- 1/2 cup mixed fresh herbs, such as parsley, thyme and/or rosemary
- 2 cloves garlic
- 2 tsp. grated lemon zest
- 5 Tbs. olive oil
- Salt and pepper
- 1 (4 lb) crown roast of lamb
Heat oven to 425F. In food processor, pulse breadcrumbs, herbs, garlic, zest and 3 Tbs. oil. Add salt and pepper. Place lamb in shallow roasting pan. Brush with remaining oil; sprinkle with salt and pepper. Press crumbs around outside of lamb. Wrap bone ends with foil. Roast until meat thermometer inserted into meat away from bones registers 130F for medium-rare, 25-30 minutes.
