Crown Roast of Lamb with Mint Sauce 

Lamb was a popular dish during the Gilded Age, especially when it was in season, resulting in this Crown Roast of Lamb. But the cuts of meat generally served at the time were large forequarters, roasts, or legs of lamb, which are harder to find in today’s markets.

About Lamb in the Gilded Age

A diagram in The White House Cookbook (1887) includes a page-long instruction for carving a forequarter of lamb into nine pieces, ending with “the carver should always ascertain whether the guest prefers ribs, brisket, or a piece of the shoulder.” The idea was that a large piece of meat would have been a showpiece for the table and signify one’s status. This Crown Roast of Lamb recipe, adapted by food historian and culinary stylist Dan Macey, is an eye-appealing showstopper that will have guests cheering when brought to the table.

Crown Roast of Lamb with Mint Sauce 

---

• Author: Dan Macey
• Yield: Serves 8–10 1x

Print Recipe

Description

A feast fit for a king starts with this Crown Roast of Lamb with Mrs. Rorer’s Mint Sauce.

---

Ingredients

Scale 1x2x3x

• 1/4 cup chopped fresh rosemary
• 2 tsp chopped fresh thyme
• 2 tbsp chopped fresh oregano
• 6 garlic cloves, minced
• 1 tbsp salt
• 2 tsp pepper
• 1 (4–5 lb) crown roast of lamb, or 2 (2-lb) racks (see note below)
• Olive oil

For the Mint Sauce:

• About 10 stalks fresh mint
• 1 tbsp sugar
• 1/2 tsp salt
• Pinch of black pepper
• 4 tbsp vinegar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 425. 
2. Combine rosemary, thyme, oregano, garlic, salt, and pepper in a small bowl.
3. Place crown roast on a wire cooling rack placed on top of a baking sheet. Rub olive oil all over the roast, both inside and outside, then rub the herb mixture all over the lamb. Cover the bones loosely with a sheet of aluminum foil.
4. Place roast in the oven on the lower rack and cook until a thermometer inserted into the thickest part of the lamb registers 125-120F, about 20-30 minutes. Transfer the lamb to a serving platter and let it stand for 5-10 minutes before bringing it to the table to carve. Serve with mint sauce. (You could also serve the lamb with prepared mint jelly and let your guests spoon the jelly over the chops while warm, which allows the jelly to melt.)

Make the mint sauce:

1. Chop mint until very fine. Place in a small bowl and mix with sugar, salt, and pepper, then stir in vinegar.

Notes

It is easiest to preorder the crown roast of lamb, which is two racks of lamb tied together with twine and trimmed so it will form into a circle. Generally, a butcher or even the meat departments of supermarkets will have a crown roast of lamb available, especially during winter holidays. You can make the crown yourself by trussing two 7–9 rib racks together and cutting one-third of the way through the flesh of each bone.

Recipe Adapted by Dan Macey
The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era 1868-1900 by Becky Libourel Diamond is published by Globe Pequot  
Photography by Heather Raub of FrontRoom Images
Food Styling by Dan Macey of dantasticfood

Subscribe to TABLE Magazine’s print edition.