Lamb Crown Roast with Dried Fruit
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- Large deep baking pan
- Chef knife
INGREDIENTS
- 2¾ pounds/1.25 kilograms crown roast of lamb
- 4 onions, thinly sliced into half-moons
- 1 cup dried prunes
- 1 cup dried apricots
- 1 cup dried cranberries
- 1 cup dried blueberries
- 1 cup dried figs
Sauce:
- ¼ cup olive oil
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground turmeric
- 1 teaspoon salt
To finish:
- ½ cup water
- 1 sprig rosemary
INSTRUCTIONS
- Preheat the oven to 320°F (160°C). In a large Dutch oven or other heavy, oven-safe pot, spread the sliced onions in an even layer, then scatter the dried fruits over the top. In a small bowl, whisk together the oil, cinnamon, ginger, nutmeg, turmeric, and salt. Rub the mixture all over the lamb.
- Set the lamb on top of the onion and fruit mixture. Pour the water into the pot, around the edges (not directly over the meat), and place the rosemary sprig on top. Cover the pot tightly—use a sheet of parchment paper under the lid to create a better seal, if needed.
- Transfer to the oven and roast for 4 hours, until the meat is very tender and infused with the flavors of the fruit and spices. About halfway through, carefully turn the roast and baste with the juices in the pot to keep it moist and flavorful.
- Just before serving, for a festive finishing touch, top the roast with nuts tossed in sugar and cinnamon, then lightly toasted in a dry pan or in the oven until caramelized.
RECIPE NOTES
Reheating tips
Warming tray (hot plate):
Remove the pot from the refrigerator 30 minutes before reheating. Set it directly on a warming tray, or for gentler heat, place a metal rack or layer of foil between the pot and tray. Keep the pot tightly covered to retain moisture. After about an hour, check the roast—if it looks dry, add a splash of water and stir gently.Oven:
Preheat to 340°F (170°C). Keep the pot covered and heat for 20 to 30 minutes. If the dish appears dry, add a little water or broth before reheating.Stovetop:
Let the pot sit at room temperature for 30 minutes before reheating. Warm gently over low to medium heat, stirring occasionally, especially if the sauce is thick. Add a splash of water, broth, or reserved sauce as needed to loosen.MY NOTES
FAQ
What cut of meat is used in a lamb crown roast?
A lamb crown roast is made from two racks of lamb that are French-trimmed and then curved and tied together to form a circular “crown” shape. Each rack typically has 7 to 8 ribs, so a full crown roast contains 14 to 16 ribs in total. The cut comes from the rib section of the lamb, which is known for its tenderness and flavor. The meat between the ribs is relatively lean and cooks evenly, making it ideal for roasting. Butchers often prepare the crown for you upon request, especially around holidays and special occasions.
Can I use boneless lamb for this recipe instead?
Using boneless lamb for a recipe designed for a lamb crown roast is possible but will result in a very different presentation and cooking process. A lamb crown roast is prized for its dramatic, table-ready appearance and even cooking due to the rib bones. Boneless lamb cuts like shoulder or leg can still be roasted with the same spice and fruit mixture, but they will need to be tied or trussed to hold a uniform shape. Cooking times may vary, and you won’t get the same visual impact or the crisped bone edges that a traditional crown provides.
What are good substitutes for the dried fruits?
The dried fruits in a lamb crown roast recipe provide natural sweetness and balance the richness of the meat. If you don’t have the exact fruits listed, you can substitute based on flavor and texture. For prunes, try dried cherries or dates. Apricots can be replaced with dried peaches or nectarines. Cranberries and blueberries can be swapped for raisins or currants. Dried figs can be replaced with chopped dried apples or pears. Just be sure to cut larger fruits into bite-sized pieces so they cook evenly. Avoid overly sweet candied fruits, as they can overpower the dish.
How far in advance can I prepare a lamb crown roast?
You can prepare a lamb crown roast up to 24 hours in advance. The roast can be trimmed, tied, seasoned, and refrigerated until you’re ready to cook. In fact, letting it rest with the spice rub overnight allows the flavors to penetrate more deeply into the meat. The dried fruit mixture can also be assembled in advance and stored separately in an airtight container. On the day of cooking, allow the meat to come to room temperature for about 30 to 60 minutes before placing it in the oven. This ensures even cooking and better texture.
Can I cook a lamb crown roast without a Dutch oven?
You can cook a lamb crown roast without a Dutch oven. Any heavy, oven-safe roasting pan or deep casserole dish with a tight-fitting lid will work. If the pan doesn’t have a lid, you can cover it tightly with a double layer of aluminum foil and a sheet of parchment paper underneath to help retain moisture. The key is to maintain a sealed environment so the meat stays tender and the fruit mixture doesn’t dry out. Make sure the pan is large enough to accommodate the full crown roast with some space for airflow and even heat distribution.
Best way to reheat a lamb crown roast without drying it out
Use gentle, moist heat. Remove the roast from the refrigerator 30 minutes before reheating. Reheat in a covered ovenproof pot or dish at 325°F (165°C) for 20 to 30 minutes. Add a few tablespoons of water, broth, or pan juices to the bottom of the dish to maintain moisture. Keep the roast tightly covered with a lid or foil to prevent steam from escaping. Avoid microwaving, as it can overcook the meat and toughen the texture. Stir the fruit mixture gently to prevent scorching during reheating.
How do I carve and serve a lamb crown roast at the table?
Carving a lamb crown roast is straightforward but best done with a sharp carving knife. Once the roast is cooked and rested for at least 10 to 15 minutes, remove the kitchen twine holding the crown shape. Hold the roast steady and slice between each rib to separate the individual chops. Serve each guest one or two rib chops, making sure to spoon over some of the roasted fruit mixture. The presentation is dramatic if carved tableside, and the meat should be tender and easy to slice. Be sure to trim off any excess fat or sinew before serving.
