Roast Crown of Lamb

Roast crown of lamb with fresh rosemary served with Greek roast potatoes


  • 1 crown of lamb with approximately 12-16 bones on the rack
  • 6 whole peeled garlic cloves
  • salt, cracked black pepper
  • 150g salted butter
  • fresh rosemary sprigs
  • olive oil
  • 12 baby potatoes


  1. Ask your butcher to prepare of premium crown of lamb for you, ensuring that the cutlet bones have been French trimmed, which will ensure that they are clean and neat.
  2. Preheat the oven to 190’C.
  3. Sprinkle a generous amount of salt and pepper all over the lamb crown and crush the garlic, rubbing it all over the lamb and placing it into a deep roasting dish.
  4. Put the fresh rosemary and dollops of butter all over the meat and drizzle some olive oil over the lamb.
  5. Place the potatoes all around the bottom of the pan and season with salt, pepper and fresh rosemary.
  6. Place the lamb into the oven for about 45 minutes, brushing the meat with its own pan juices with a pastry brush every 15 minutes.
  7. Make sure to also turn the potatoes so that they cook evenly.
  8. Roast for about 45-50 minutes until the meat is golden brown and tender and the potatoes are soft and perfectly roasted.


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