Q1: What is the absolute, number one secret to a juicy, not dry, rack of lamb?

The two most important secrets are the "reverse sear" method and letting it rest. Cooking it low-and-slow first and then finishing with a high-heat sear is the foolproof key to a perfect edge-to-edge pink interior. Letting it rest is crucial for retaining all its delicious juices.

Q2: How do I order a rack of lamb from my butcher?

Simply call your local, high-quality butcher a week or two in advance and ask to order two "frenched, 8-bone racks of lamb."

Q4: Can I make this recipe if I don't let the rub sit on the lamb?

You can, but for the best, most deeply seasoned result, it is highly recommended to let the rub sit on the lamb at room temperature for at least 30-60 minutes before you cook it.

Q5: What internal temperature should I aim for?

should pull your roast from the oven when the internal temperature registers $125^{\circ}F$ . For medium , aim for $135^{\circ}F$. Remember, the temperature will continue to rise by about 5 degrees as the roast rests.

Lamb Crown Roast (A Holiday Showstopper!)

An elegant and impressive recipe for a Crown Roast of Lamb, a perfect showstopper for a holiday dinner. This dish features two frenched racks of lamb, coated in a fragrant dry rub of coriander, cumin, and fennel, and then tied together to form a ‘crown.’ The roast is cooked using a two-temperature method—slow-roasted at a low temperature and then finished at high heat to create a beautiful crust. It is served with a vibrant, fresh, and zesty mint-cilantro pesto made with toasted almonds and a hint of chile.

Author: Grace

Ingredients

For the Lamb:
2 racks of lamb, frenched, fat caps trimmed
2 tablespoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground fennel
3 tablespoons extra-virgin olive oil
For the Pesto:
4 cups fresh mint leaves
2 cups fresh cilantro leaves
1/2 cup slivered almonds, toasted
1 teaspoon kosher salt
4 green onions, green and light green parts only, roughly chopped
1 clove garlic, roughly chopped
1 Fresno chile, seeded and deveined
1 1/2 cups extra-virgin olive oil
Juice of 1/2 lemon

Instructions

Prepare the Lamb: Preheat the oven to 250°F. In a small bowl, combine the salt, pepper, coriander, cumin, and fennel for the dry rub.
Drizzle olive oil over both racks of lamb, then evenly apply the dry rub all over.
Using a sharp knife, make cuts between each of the rib bones on the back side of the racks to make them more flexible.
Tie the two racks together where they meet. Stand them up with the bare bones pointing upward and form them into a crown shape. Secure the crown by tying kitchen twine around the bottom and midsection.
Place the crown roast onto a rack set in a rimmed baking sheet.
Roast for 50 minutes to 1 hour, until a thermometer inserted into the meat (avoiding the bone) registers 110°F.
Make the Pesto: While the lamb roasts, add the mint, cilantro, toasted almonds, salt, green onions, garlic, and chile to a food processor. Pulse until finely chopped. With the machine running, stream in 3/4 cup of the olive oil.
Pour the pesto into a bowl and stir in the remaining 3/4 cup of olive oil and the lemon juice. Season to taste.
Finish the Lamb: Remove the lamb from the oven and increase the oven temperature to 500°F. Place a sheet of foil over the exposed bones to prevent them from burning.
Return the lamb to the oven and roast for an additional 10 minutes, until a meat thermometer reaches 125°F for medium-rare.
Tent the lamb with foil and let it rest for 10 minutes before carving. Remove the twine, carve into chops, and serve with the pesto on the side.

Notes

Special Equipment: You will need kitchen twine to tie the roast.
This is a showstopper main course that is perfect for a special occasion like Christmas dinner.
The two-temperature roasting method—low and slow first, then a final blast of high heat—is a key technique for ensuring a tender, juicy interior with a beautifully browned crust.
Resting the roast after cooking is essential for the juices to redistribute, ensuring the meat is moist and tender when sliced.
The pesto can be made while the lamb is roasting and should be brought to room temperature before serving.

Find it online: https://www.eatswithsoul.com/lamb-crown-roast/