I love the process of preparing my crown roast lamb just the way I like it. From trimming and cleaning the tops of the ribs, to making sure the shape of the crown is just perfect, I love having the control. This crown roast lamb comes with a perfectly paired red wine sauce.
It is a little tricky to get this roast spot on, so I would highly recommend using a food thermometer to take away some of the guesswork. 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.