Get an applause from friends and family when you bring this masterpiece to the table. Crown roast lamb gets a royal welcome thanks to its flavour and striking appearance - the trick is to keep it simple and don't overcook it! You can ask your butcher to "French trim" the roast and tie it together for you so that the crown is already formed and oven-ready, however this is a recipe for creating the crown from scratch.
It is really easy to overcook this crown roast, so I would highly recommend using a food thermometer to get this just right. For rare, cook until the centre of the thickest part of the meat reaches 50 C and allow a resting time of 20 minutes, for medium rare cook until the meat reaches 60 C then rest for 10 minutes, for medium (with a touch of pink) cook to 65 C and rest for 10 minutes, for well done (no pink) cook to 75 C and juices run clear. Note that it is recommended that lamb crown roast is served medium or medium-rare.