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
- Yield: Serves 8–10 1x
Description
A feast fit for a king starts with this Crown Roast of Lamb.
Ingredients
- 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
Instructions
- Preheat oven to 425°F.
- Combine rosemary, thyme, oregano, garlic, salt, and pepper in a small bowl.
- 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.
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
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