Lamb crown roast with olive sauce

Lamb crown roast with olive sauce

Ben's Meat Bible
Benito Martin

The great thing about going to a butcher to buy your meat is that you can ask them to prepare cuts that are normally not available in supermarkets. Crown roast is the perfect example: a loin rack of lamb consisting of about eight to ten bones, which is French-trimmed and tied so that the loin faces inwards, forming a crown shape. You don’t see crown roasts too often in a supermarket, so if you can’t get hold of one, then two good-sized lamb racks will do. Just get them French-trimmed and have most of the fat removed.


Quantity Ingredient
1 x 2kg lamb crown roast
or 2 x 1kg lamb racks, French-trimmed
3 garlic cloves
4 rosemary sprigs
freshly ground black pepper
1 tablespoon olive oil
2 onions, thickly sliced
250ml water

Olive sauce

Quantity Ingredient
100ml extra-virgin olive oil
125g mixed pitted olives
2 garlic cloves, thinly sliced
6 anchovy fillets, chopped
1 tablespoon capers, rinsed and drained
100ml cream
1 tablespoon chopped mint
1 tablespoon chopped flat-leaf parsley
1 lemon, juiced


  1. Preheat your oven to 220°C.
  2. Take the lamb out of the refrigerator at least 30 minutes prior to cooking.
  3. Using a sharp knife, make small diagonal cuts across the fat of the lamb. If using 2 lamb racks, you will also need to assemble the crown roast. With the fat facing inwards, bend the 2 racks into semicircles. Press the ends of the racks together so they form a whole circle and secure with 2 lengths of kitchen string: one around the base of the roast, and one slightly higher up.
  4. In a mortar and pestle, pound the garlic and rosemary sprigs with salt and pepper until you have a fine paste. Stir in the oil and rub the mixture all over the lamb. Wrap each point of bone in aluminium foil.
  5. Lay the onion slices in a large roasting tin and place the lamb on top, bones up. Pour the water into the tin. Transfer to the oven to cook for 15 minutes, or until nicely coloured and the fat is crisp and golden. Turn the oven down to 180°C and cook until the thickest part of the lamb reads 64°C on a meat thermometer, approximately 45 minutes. Remove from the oven and rest for 15 minutes.
  6. To make the olive sauce, heat the oil in a small saucepan and gently fry the olives for 1–2 minutes, until fragrant. Add the garlic, anchovies and capers and fry for 2 minutes. Pour in the cream, remove from the heat and stir well. Finally, stir in the chopped herbs and the lemon juice. Serve the lamb on a large platter with the olive sauce spooned around it. I also love this with a simple side of steamed silverbeet.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again