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Crown Rack of Lamb

Crown Rack of Lamb

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degree-icon Easy
time-icon 10 min
time-icon 30-35 min
time-icon N/A
time-icon N/A
time-icon N/A
diet-icon N/A
degree-icon Easy
time-icon 10 min
oven-icon 30-35 min
snow-icon N/A
plate-icon N/A
dish-icon N/A
diet-icon N/A

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  • 2 tablespoons Magical Olive Oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 6 cloves garlic, minced
  • 4 teaspoons fresh thyme, chopped
  • 1 ½ teaspoons ground coriander
  • 1 ½ tablespoons fresh lemon juice or sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh rosemary leaves

How To

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  • Preheat the oven to 375 degrees F.
  • Rub the lamb with the olive oil.
  • Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb.
  • Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast.
  • Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound.
  • Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes.
  • While the meat is resting add the sherry vinegar, mustard, and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine.
  • Taste and adjust seasoning, as needed.
  • Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.