Crown Roast Of Lamb With Fruit Dressing



6 servings

Recipe from

Oxmoor House


2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 (5- to 6-pound) crown roast of lamb
Orange slices (optional)
Maraschino cherries (optional)


Combine oil, salt, and pepper; brush surface of roast with oil mixture. Place a small piece of aluminum foil on each bone end. Place roast, bone ends up, on a greased rack in a shallow roasting pan. Insert meat thermometer, if desired.

Bake, uncovered, at 325° until desired degree of doneness: about 1 hour and 15 minutes or 140° (rare); about 2 hours or 160° (medium); about 2 1/2 hours or 170° (well done). Baste with glaze during last 30 minutes.

Transfer roast to a warm serving platter. Spoon Fruit Dressing into center of roast. Garnish with orange slices and maraschino cherries, if desired.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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