Balsamic Glazed Crown Roast of Lamb Stuffed with Roasted Vegetables
Lamb Crown
Roasted Vegetables
Balsamic Reduction
Lamb Crown
  1. Combine chopped thyme, rosemary, parsley, mustard seeds, pepper, 1/4 cup mustard, and 2 Tbsp. oil in a small bowl.
  2. Preheat oven to 400°
  3. Lay racks of pork flat on work surface, meaty side up (the inside of the ribs should be facing up). Cut a slit between every rib on the fat side of ribs down to the rib bones, about 2-1/2 inches down from rib ends.
  4. Wrap kitchen twine around each rib at the base , nearest the meat and pull to create a semicircle (meat side in and fat side out). Tie more twin around the center to hold racks together.
  5. Brush olive oil on the inside and outside of the lamb crown.
  6. Press herb and mustard mixture all over lamb chops. Place thyme sprigs into slits.
  7. Choose roasting method – bundt pan or foil lined roasting pan.
  8. Bundt pan method: Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. Cover exposed bones with aluminum foil.
  9. Roasting pan method: Place roast in the foil-lined roasting pan. Crumple a large sheet of aluminum foil into a ball and place inside the lamb crown to help maintain crown shape. Cover the exposed bones with aluminum foil.
  10. Place roast in the oven and cook for 15-20 minutes.
  11. Thickly brush lamb crown, inside and out, with balsamic glaze, then return to the oven and continue cooking for another 10-15 minutes or until the meat reaches internal temperature of 130 – 135°F for medium rare, 140-145°F for medium-well, 150°F for well. Glaze lamb every 5-10 minutes of additional cooking if you go beyond 130°F.
  12. Remove from oven and thickly glaze again.
  13. Transfer roast to a cutting board with a well; tent lightly with aluminum foil and let rest for 15 minutes.
  14. Cut the string away from the roast.
Roasted Vegetables
  1. Place all of the vegetables in a large mixing bowl.
  2. Add rosemary, olive oil and 1 tablespoon of balsamic glaze.
  3. Toss to mix thoroughly and evenly coat the vegetables. Season with salt and pepper.
  4. Spread vegetables onto foil-lined baking sheet.
  5. Roast until vegetables for 20 minutes. Drizzle with with 2 tbsp of glaze, flip and cook another 10 minutes until fork-tender and lightly caramelized.
  6. Sprinkle with parsley and chives.
  7. Place in center of lamb crown and on serving platter.
Balsamic Reduction
  1. Pour vinegar, salt, pepper, and fresh herbs in medium saucepan.
  2. Bring to a boil then reduce the heat to simmer for about 10-15 minutes.
  3. The vinegar will reduce down. It is done when it is thick enough to coat the back of a spoon. If you want a thicker glaze, cook a little longer.
  4. Remove from heat, remove fresh herbs with slotted spoon.
  5. Store in sealed containers in the refrigerator for up to a month {if reduction hardens after being in refrigerator for too long just place container in a bowl filled with warm water to heat up the reduction or add a little water to thin it back down}
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