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| | From:  Genie· (Original Message) | Sent: 6/24/2008 12:00 AM |
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| | | From: Genie· | Sent: 6/24/2008 12:00 AM |
Crown Roast of Lamb, Stuffed 1/2 cup spicy brown prepared mustard 1/2 teaspoon garlic powder
18 rib crown roast of lamb (about 5 pound)
1 tablespoon soy sauce
1 teaspoon ground thyme
1/2 teaspoon ground ginger
Cherry tomatoes or olives (for garnish) Combine mustard, soy sauce, thyme, garlic and ginger. Rub meat (not bones) all over with mustard mixture and place in roasting pan. Refrigerate covered 1 1/2 to 2 hours or overnight. Remove meat from refrigerator and let come to room temperature, approximately 1 hour. Preheat oven to 450 degrees F. Apple and Onion Dressing
Stuff center of roast with prepared dressing. Insert meat thermometer between two ribs, without touching bones. Reduce oven setting to 350 degrees F and bake for 15 minutes per pound or until thermometer registers 165 degrees F (medium). Transfer to meat platter and serve. Recipe in this section. Summer Vegetable Filling
Cover "crown" bones with foil to prevent discoloration. Crumple a ball of aluminum foil and place in the center of the lamb to help keep the shape during baking. Reduce oven setting to 350 degrees F and bake 35 minutes per pound. When the roast has 1 more hour to bake, remove from oven and discard foil ball (not the foil on bones). Stuff the center with prepared filling and return to 350 degree F oven for final hour of baking. When done, transfer the roast to meat platter and remove foil from bones. Garnish roast by piercing a hole halfway through each tomato (use a small knife) then pushing a tomato onto each rib bone. (Olives may be used in place of the tomatoes.) | |
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Reply
| | | From: Genie· | Sent: 6/24/2008 12:00 AM |
Crown Lamb Roast with Apple Stuffing-ChadsAngel 1 Crown Lamb Roast Salt and Pepper 2 tsp. Instant Minced Onion 1 Cup Chopped Celery 3 Cups Dry Bread Crumbs 3 Cups Chopped Apple 6 Tbsp. Butter ½ Cup Pignolia Nuts ½ tsp. Ground Ginger 1 tsp. Marjoram Sliced Bacon Preheat oven to 350 degrees. Rub roast with salt and pepper to taste. Sauté the onion, celery, bread crumbs and apple in butter until celery is tender. Add the nuts, ½ tsp. salt, 1/8 tsp. pepper, ginger and marjoram and mix lightly. Place roast in a baking pan. Fill the roast with apple mixture and wrap bacon around rib ends to prevent charring. Roast for 30 to 35 minutes per pound. Remove bacon and replace with paper frills. |
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Reply
| | | From: Genie· | Sent: 6/24/2008 12:01 AM |
Crown Roast of Lamb, Stuffed 1/2 cup spicy brown prepared mustard
1/2 teaspoon garlic powder
18 rib crown roast of lamb (about 5 pound)
1 tablespoon soy sauce
1 teaspoon ground thyme
1/2 teaspoon ground ginger
Cherry tomatoes or olives (for garnish) Combine mustard, soy sauce, thyme, garlic and ginger. Rub meat (not bones) all over with mustard mixture and place in roasting pan. Refrigerate covered 1 1/2 to 2 hours or overnight. Remove meat from refrigerator and let come to room temperature, approximately 1 hour. Preheat oven to 450 degrees F. Apple and Onion Dressing
Stuff center of roast with prepared dressing. Insert meat thermometer between two ribs, without touching bones. Reduce oven setting to 350 degrees F and bake for 15 minutes per pound or until thermometer registers 165 degrees F (medium). Transfer to meat platter and serve. Recipe in this section. Summer Vegetable Filling
Cover "crown" bones with foil to prevent discoloration. Crumple a ball of aluminum foil and place in the center of the lamb to help keep the shape during baking. Reduce oven setting to 350 degrees F and bake 35 minutes per pound. When the roast has 1 more hour to bake, remove from oven and discard foil ball (not the foil on bones). Stuff the center with prepared filling and return to 350 degree F oven for final hour of baking. When done, transfer the roast to meat platter and remove foil from bones. Garnish roast by piercing a hole halfway through each tomato (use a small knife) then pushing a tomato onto each rib bone. (Olives may be used in place of the tomatoes.) | | | |
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Reply
| | | From: Genie· | Sent: 6/24/2008 12:02 AM |
Crown Roast with Apple and Onion Dressing 1/4 cup butter
1/2 cup celery, chopped
2 cups tart apples with skins, diced
1/4 cup fresh parsley, chopped or 1 tablespoon dried parsley
1/2 cup onion, chopped
1/4 teaspoon garlic powder
1/2 cup raisins
1 cup dry bread crumbs
Salt and pepper, to taste Melt butter in pan. Saute onion, celery and garlic until just tender. Combine with remaining ingredients. Stuff into cavity of crown roast. | |
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Reply
| | | From: Genie· | Sent: 6/24/2008 12:02 AM |
CROWN ROAST OF LAMB SERVED WITH PAN
GRAVY | | | 2 racks of lamb that your butcher has cut most fat from & tied into a
crown roast
1 med. onion, diced sm.
1 lg. carrot, diced sm.
1 stalk celery, diced sm.
1 (12 oz.) can beef stock or 2 cubes beef bouillon
2 tbsp. flour
Salt
Pepper
Garlic powder
Onion powder
Few ounces red wine
2 tbsp. oil 1. Preheat oven to 450 degrees. 2. Sprinkle roast inside and out with salt, pepper, garlic powder and onion powder. 3. Insert a meat thermometer into the thickest part of the meat without letting it touch any bone. 4. Place 1/2 of the diced onion, carrot and celery in the bottom of a roasting pan. 5. Place the roast on top of the diced vegetables in the roasting pan. 6. Cover the tips of the rib bones with foil to prevent burning. 7. Place the roast in the hot oven and immediately reduce the temperature to 350 degrees. 8. Saute the remaining 1/2 vegetables in the oil until lightly brown. 9. Add can of beef stock or bouillon cubes and appropriate amount of water. Allow this liquid to simmer slowly until it reduces by 1/2. 10. When the roast is cooked, remove from oven. The internal temperature of the roast will be 135 degrees for rare, 155 degrees for medium or 165 degrees for well done. The meat will cook for approximately 20 to 25 minutes per pound for medium. 11. Now that the roast has been removed from the oven, put it aside to rest and quickly complete the pan gravy. 12. Pour off all but 2 tablespoons fat drippings from the roasting pan. Heat the 2 tablespoons drippings in a saucepan. 13. Add the flour to the drippings and cook, while stirring, until nicely browned (about 5 minutes). This is called a "Roux", and will thicken the gravy. 14. Use your third and fourth hands to heat the roasting pan on the stove top. When things get sizzling pretty well, pour in a few ounces of water and red wine to de-glaze the pan. Continue stirring until everything is loose from the pan. 15. Now strain all the liquid from the roasting pan and the other pan with the beef stock through a fine strainer. 16. Take this strained liquid and slowly mix into the roux with a wire whisk on medium heat. 17. Continue stirring the gravy while it simmers. Taste and adjust seasoning. 18. Hopefully, the gravy didn't take more than 15 minutes. That's about how long you want the meat to rest before carving. 19. Present the roast and gravy on the dinner table in the fancy serving plate and gravy boat that you received at your wedding shower. If the butcher gave you the paper frills to put on the ends of the bones, use them now. 20. Carve by slicing down along each rib bone and serve with the pan gravy on the side or mint jelly. | | |
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Reply
| | | From: Genie· | Sent: 6/24/2008 12:03 AM |
| Crown Roast of Lamb with Orange Cranberry Stuffing
Servings: 8
Preparation Time: 30 minutes
Cook Time: 1 hour
Ingredients:
1 American Lamb crown roast
1 tablespoon olive oil
1/2 cup finely chopped celery
1/4 cup sliced green onions
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 cups cooked brown rice
2 cups cornbread stuffing
3/4 cup chicken broth, heated
1/2 cup dried cranberries, raisins or cherries, soaked in hot water
for 15 minutes, drain well
1 can (11 ounces) mandarin oranges, drained
Preparation:
Form each lamb rack into half circle and place together to form a
circle, bone-side to center. Tie to secure. Place on a rack in a
roasting pan. Sprinkle lightly with salt and pepper. Roast in a 375
degrees F oven for 30 minutes.
In skillet, heat oil over medium-high heat. Sauté celery and onion 4
to 5 minutes, stirring occasionally. Stir in allspice and salt. Toss
with cooked rice, cornbread crumbs, broth and cranberries. Spoon rice
mixture loosely into center cavity of lamb crown.
Roast 20 to 25 minutes more or until meat thermometer registers 145
degrees F for medium-rare, 160 degrees F for medium or 170 degrees F
for well, and stuffing is heated through. Cover and let stand 10
minutes. Internal temperature will rise approximately 10 degrees.
Garnish with oranges. Cut between individual ribs to serve, serve with
stuffing.
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Reply
| | | From: Genie· | Sent: 6/24/2008 12:03 AM |
| From: ChadsAngel (Original Message) | Sent: 4/19/2007 10:59 PM | Crown Roast of Lamb 2 Tbsp. Olive Oil 1 Lemon, zested and juiced 4 Cloves Garlic, peeled and chopped 1 Tbsp. Chopped Fresh Sage 2 tsp. Chopped Fresh Rosemary 1 tsp. Chopped Fresh Thyme 1 Crown Roast of Lamb, about 3 Lbs. Heat oven to 450 degrees. In bowl, combine olive oil, 1 tsp. lemon zest, 1 Tbsp. lemon juice, chopped garlic, sage, rosemary and thyme. Season with 1 tsp. salt and ¼ tsp. pepper, if desired. Brush herb mixture over lamb. Place on rack set in roasting pan. Roast 20 minutes or until meat thermometer reads 145 degrees, for medium rare. Let sit 10 minutes before slicing. | |
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Reply
| | | From: Genie· | Sent: 6/25/2008 2:48 AM |
Roasted Lamb Sirloin Recipe 4 - 6 Servings Ingredients - 1 boneless Lamb Sirloin roast (1 ½ pounds)
- 1/3 cup olive oil
- 1/2 cup water
- 1/3 cup Balsamic vinegar
- 3 cloves garlic, minced
- 1/2 teaspoon lemon pepper
- 1 teaspoon salt
- 1 teaspoon rosemary
Preparation Trim excess fat from the sirloin roast and place in a plastic or glass container. Mix the remaining ingredients and pour over the lamb roast. Place in refrigerator and marinate for 6 - 24 hours; turning occasionally. Remove from the marinade and place on a rack in a shallow roasting pan. Roast in preheated 325 degree oven for 40 minutes per pound or until meat thermometer reads 150°F for medium rare or 160°F for medium. | |
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