CROWN ROAST OF LAMB
Provided by Alton Brown
Categories main-dish
Time 1h15m
Yield 6 to 8 servings, 2 chops per person
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.;
- To french the racks of lamb:
- Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones. Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone. Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown. Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.;
CROWN ROAST OF PORK WITH ONION AND BREAD-CRUMB STUFFING
Steps:
- Make stuffing:
- Cook onions with 1 1/2 teaspoons salt in 3/4 stick butter in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until tender, about 10 minutes. Continue to cook, uncovered, stirring frequently, until onions are pale golden, about 10 minutes more. Add sage, marjoram, and pepper and cook, stirring, 5 minutes. Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.
- Meanwhile, cook bread crumbs and remaining teaspoon salt in remaining 3/4 stick butter in a 12-inch nonstick skillet over moderately low heat, stirring, until golden and crisp, 15 to 20 minutes.
- Reserve 1 cup onion mixture, covered and chilled, for sauce. Transfer remaining mixture to a large bowl and stir in ground pork, celery, and crumbs.
- Cook roast and stuffing:
- Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350°F.
- Stir together sage, marjoram, salt, and pepper in a small bowl, then rub over outside and bottom of roast. Put roast in a small flameproof roasting pan and mound 2 cups stuffing loosely in center, then add water to pan. Transfer remaining stuffing to a buttered 2-quart baking dish and chill until ready to bake.
- Roast pork in lower third of oven, covering stuffing and tips of ribs with a sheet of foil after about 30 minutes and adding more water if pan becomes dry, until thermometer inserted 2 inches into center of meat (do not touch bones) registers 155°F, 2 1/4 to 2 3/4 hours total.
- Bake remaining stuffing (next to or under roast, starting 30 minutes before roast is done), covered with foil, 30 minutes. Increase oven temperature to 425°F (after removing roast from oven) and continue to bake stuffing, uncovered, until top is crisp, 15 to 20 minutes more.
- Transfer pork to a platter and let stand 30 minutes.
- Make sauce while pork stands:
- Transfer pan juices from roasting pan to a gravy separator or a glass measure and skim off fat. Straddle roasting pan across 2 burners, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by about half, about 5 minutes. Add reserved onion mixture, broth, pan juices, and any juices on platter from roast and bring to a simmer. Restir cornstarch mixture and add to pan, whisking, then simmer 2 minutes. Add butter and swirl pan until incorporated. Season with salt and pepper.
- Carve pork and serve with stuffing and sauce.
CROWN ROAST OF PORK WITH MUSHROOM DRESSING
It looks so elegant that everyone thinks I spent a lot of time on this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, for 1-1/4 hours. , Meanwhile, melt butter over medium-high heat. Add mushrooms and celery; saute until tender. Stir in bread cubes, salt and pepper. Spoon around roast. Brush sides of roast with preserves. Bake until a thermometer inserted into meat between ribs reads 145°, 45-60 minutes. Remove foil; let meat stand 10 minutes before slicing., If desired, thread cranberries on a 20-in. string or thread. Transfer roast to a serving platter. Loop cranberry string in and out of rib ends. Slice between ribs to serve.
Nutrition Facts : Calories 404 calories, Fat 17g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 314mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 45g protein.
STUFFED CROWN ROAST OF PORK
A savory sausage stuffing accompanies this royal crown roast of a pork. It's fit for a king!
Provided by MARBALET
Categories Main Dish Recipes Pork Pork Roast Recipes
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
- Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
- Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
- Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.
Nutrition Facts : Calories 970.5 calories, Carbohydrate 6.6 g, Cholesterol 339 mg, Fat 59.4 g, Fiber 0.8 g, Protein 95.9 g, SaturatedFat 21.3 g, Sodium 819 mg, Sugar 1.6 g
CROWN ROAST
Ask your butcher to remove the chine, feather bones, and any excess fat from the crown roast. You can have the butcher grind the trimmings to reserve for another use.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.Position rack in lower third of the oven. Brush the roast with 4 tablespoons olive oil, and season with salt and pepper.
- In small bowl, combine orange zest, garlic, rosemary, and the remaining 1 1/2 tablespoons olive oil. Spread mixture evenly over the meat, inside and out. Place meat in a heavy-duty roasting pan with a rack large enough to hold roast without crowding sides. Roast 15 minutes. Reduce heat to 375 degrees. Continue roasting, rotating pan after 45 minutes, until meat is well browned and an instant-read thermometer registers 150 degrees. about 1 1/2 hours. (Insert thermometer into meaty center of the crown, making sure that it does not touch any ribs. Take several readings to ensure that temperature is even all around.)
- While crown roast is cooking, make the wild-rice dressing. Remove roast from oven, transfer to a cutting board with a well, and let stand 20 minutes. Raise oven temperature to 425 degrees. Place dressing in oven, and bake until heated through, about 20 minutes. Pour the pan juices into a fat separator or glass measuring cup, and let stand 5 to 10 minutes. If using a separator, carefully pour juice back into pan; discard fat. If using a measuring cup, carefully remove fat with a spoon, and return juices to pan. Place roasting pan on top of stove over medium-high heat. Add wine, and bring to a boil. Using a wooden spoon, stir up any brown bits on the bottom of the pan. Boil until half of the liquid has evaporated, 5 to 7 minutes. Stir in apple cider and stock; season with salt and pepper, and return liquid to a boil. In a small bowl, combine butter with flour. Mix until completely combined. Transfer this mixture to the roasting pan. Whisk constantly until the gravy has slightly thickened, 4 to 5 minutes. Remove pan from heat, and strain liquid into a gravy boat. serving the roast
- Carefully lift roast out of pan, and place it on a serving platter; spoon the dressing into the center of the roast, and carve.
CORN-STUFFED CROWN ROAST
"My mother always made this elegant entree for company dinners and special family celebrations," remembers Dorothy Swanson of St. Louis, Missouri.
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place roast on a rack in a large shallow roasting pan. Sprinkle with 1/4 teaspoon pepper. Cover rib ends with foil. Bake, uncovered, for 1-1/2 hours., Melt butter in a Dutch oven over medium heat. Cook and stir celery and onion until tender, 3-5 minutes. Stir in the stuffing, corn, mushrooms, salt, poultry seasoning and remaining pepper. Carefully spoon 1-3 cups into center of roast. Place remaining stuffing in a greased 2-qt. baking dish. Refrigerate until ready to use., Bake roast until a thermometer inserted in stuffing reads 140°, 1 hour. Cover and bake extra stuffing until browned, 30-40 minutes. Transfer to a serving platter. Let stand for 15 minutes. Remove foil. Cut between ribs to serve.
Nutrition Facts : Calories 545 calories, Fat 30g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 826mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 38g protein.
More about "crown roast with sourdough dressing recipes"
CROWN ROAST WITH SOURDOUGH DRESSING - PLAIN.RECIPES
From plain.recipes
CROWN ROAST WITH SOURDOUGH DRESSING – RECIPES NETWORK
From recipenet.org
BEST-EVER SOURDOUGH STUFFING WITH SAUSAGE & MUSHROOMS
From playswellwithbutter.com
CROWN ROAST OF PORK WITH CORNBREAD HOMINY STUFFING RECIPE
From bakerrecipes.com
CROWN ROAST WITH SOURDOUGH DRESSING - DAIRY FREE RECIPES
From fooddiez.com
CROWN ROAST RECIPE WITH STUFFING - BANANA SOURDOUGH MUFFINS
From banana-sourdough-muffins.blogspot.com
CROWN ROAST WITH SOURDOUGH DRESSING | RECIPE | CROWN ROAST, …
From pinterest.com
CROWN ROAST OF PORK RECIPE ON THE GRILL - NAPOLEON.COM
PORK CROWN ROAST WITH DRIED-FRUIT-SOURDOUGH STUFFING AND BRANDY …
From finecooking.com
JACOB'S CROWN ROAST WITH SOURDOUGH DRESSING RECIPE | COOKBOOK …
From cookbookcreate.com
10 BEST PORK CROWN ROAST WITH STUFFING RECIPES - YUMMLY
From yummly.com
10 BEST PORK CROWN ROAST WITH STUFFING RECIPES - YUMMLY
From yummly.com
PORK CROWN ROAST WITH DRIED-FRUIT-SOURDOUGH STUFFI NG AND BRANDY …
From recetasdelmondo.com
HERB-ENCRUSTED PORK LOIN CROWN ROAST WITH RYE & SOURDOUGH …
From livefirerepublic.com
PORK CROWN ROAST WITH PEAR STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
PORK CROWN ROAST WITH DRIED-FRUIT-SOURDOUGH STUFFING AND BRANDY …
From pinterest.ca
CROWN ROAST RECIPE WITH STUFFING : OPTIMAL RESOLUTION LIST
From recipeschoice.com
HOW TO COOK CROWN ROAST OF PORK | ALLRECIPES
From allrecipes.com
CROWN ROAST WITH SOURDOUGH DRESSING RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CROWN ROAST OF LAMB WITH CORN BREAD STUFFING RECIPE
From bakerrecipes.com
LOW FODMAP CROWN ROAST OF PORK WITH SOURDOUGH APPLE
From fodmapeveryday.com
CROWN ROAST OF PORK WITH SAUSAGE STUFFING
From recipeschoice.com
CROWN ROAST WITH SOURDOUGH DRESSING - MASTERCOOK
From mastercook.com
PORK CROWN ROAST WITH DRIED-FRUIT-SOURDOUGH STUFFING AND BRANDY …
From mastercook.com
CROWN ROAST OF PORK RECIPE ON THE GRILL - NAPOLEON.COM
From napoleon.com
PORK CROWN ROAST WITH DRIED-FRUIT-SOURDOUGH STUFFING AND BRANDY …
From pinterest.jp
CROWN ROAST WITH SOURDOUGH DRESSING | RECIPE | CROWN ROAST, PORK …
From pinterest.com
BEST STUFFING RECIPES FOR CHRISTMAS DINNER - MSN.COM
From msn.com
CROWN ROAST WITH SOURDOUGH DRESSING RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love