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Tangerine Scented Crown Roast of Lamb
Ask the butcher for 2 trimmed lamb rib roasts containing 9 bones each. Make sure he cuts off the back bones, so that it's easier for you to carve the roast, and that he joins the two rib portions to form a crown. Serve the roast with Tangerine Scented Rice.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
6
1 crown lamb roast (18 ribs in total)
1 Tbsp grated tangerine peel, bitter pith removed
1/2 cup tangerine juice
1/3 cup lemon juice
1/3 cup cilantro
2 Tbsp fresh ginger, minced
1 Tbsp ground cumin
1 Tbsp paprika
1 Tbsp garlic, minced
1 tsp salt
Method/Steps
1. Rinse meat and pat dry.
2. In a deep bowl, combine tangerine peel, tangerine juice, cilantro, lemon juice, ginger, cumin, paprika, garlic and salt. Add meat; turn to coat. Cover and chill at least 3 hours or overnight, basting meat occasionally.
3. Lift meat from the bowl; reserve marinade. Set roast, bone tips up, in a shallow pan.
4. Bake in a 450°F oven until a thermometer registers 150°F for rare, about 35 minutes or 155°F for medium-rare, about 40 minutes. If areas of the roast begin to get too dark, drape with foil.
5. Transfer roast to a platter and let rest 15 to 20 minutes.
Wine and Spirits Match
Try a Rosé, Barolo or a French Syrah.