Crown Lamb Roast

Looking for a sophisticated dinner idea? Impress your friends with this savory, scrumptious lamb roast!


  • Crown roast:
  • 2 racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2 pounds each, frenched by your butcher
  • 6 cloves garlic, chopped
  • 1 1/2 tablespoons chopped rosemary
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Spinach and artichoke dressing:
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 small onion, diced
  • 4 cloves garlic, diced
  • 1 plum tomato, diced
  • 1 (12-ounce) jar marinated artichoke hearts, drained and roughly chopped
  • 4 cups baby spinach
  • 1/4 cup dry white wine
  • 1 1/2 cups Israeli couscous, cooked according to package instructions
  • 4 ounces feta, cubed
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground black pepper


  1. Preheat oven to 400 degrees.
  2. Prep the lamb: Make a slit between every two ribs about 1/2 inch deep on the bone side of the ribs. Set aside.
  3. In a small bowl, combine rosemary, garlic, olive oil, salt and pepper. Rub the lamb with the mixture.
  4. Bend the racks into a semicircle and tie together with butcher’s twine. Tie once at the base and again in the center. Tie each rib end to each other. It should look like a crown. Place the crown into a Bundt pan with the center of the pan coming out through the center of the crown. Roast for 30 minutes until it reaches 135 degrees for medium rare. Transfer to a platter to rest
  5. To make the dressing: Heat olive oil in a large saute pan over medium-high heat. Add onion and garlic and saute until tender, about 3 minutes. Add the tomato and artichoke hearts and saute until the tomato starts to break down, another minute. Stir in the spinach and saute until just wilted down. Add the wine and stir to cook down the spinach. Season with salt and pepper. Fold in the cooked Israeli couscous and feta. Drizzle generously with extra-virgin olive oil and lemon juice. Keep in saute pan to stay warm.
  6. To serve: Place lamb on a platter and spoon the dressing inside the crown. Garnish with chopped parsley and charred lemon halves.