Crown Roast of Lamb with Roasted Garlic and Shallot Garnish
1 crown roast of lamb, 3.5-4lb. (ask your butcher to prepare this for you from 2 racks)
2 heads garlic
4 whole large shallots
6 sprigs fresh thyme
Olive oil, Kosher salt and freshly ground black pepper as needed
Pre-heat the oven to 400F, positioning the oven rack in the lower middle portion of the oven and removing the upper rack if needed to ensure the roast fits into the oven.
Let the crown roast stand at room temperature for 30 minutes - 1 hour prior to roasting.
Meanwhile, to prepare your roasting packet, cut the top ~1/2” off each of the heads of garlic, exposing all of the cloves. Remove papery outer skins from the shallots and trim the root, leaving the heads intact. Place the garlic and shallots in the center of a 12” square of heavy-duty foil, top with the thyme sprigs, generously drizzle with olive oil, season with kosher salt and pepper and drizzle 1-2 Tbsp water over all ingredients. Pull over one side of the foil and fold the edge to seal. Then, fold the remaining 2 edges to close the packet. Place the roasting packet onto a rimmed baking sheet and place into the oven for 15 minutes.
While your packet is cooking, rub the meat thoroughly with olive oil and then season it generously with kosher salt and black pepper, making sure to season the inside and outside of the crown well. Tear 2-14” strips of heavy-duty foil and fold each in half down the length. Wrap the bones of the crown by placing one strip of foil against the bones on the outside of the crown (keep foil above the meat) and folding it over to completely cover the bones from both sides – the meat should not be covered with foil. Repeat on the other side of the crown with the remaining strip of foil.
After 15 minutes, remove the roasting pan from the oven and place the prepared roast onto the pan next to the roasting packet. Place crown roast and packet back into the oven and cook for 25 minutes then check the temperature of the meat with an instant read thermometer inserted into the thickest portion of the loin to gauge doneness. Cook to 125-130F for medium rare or 130-135F for medium (total cooking time will be approximately 30-45 depending on the size of your roast and your oven). Remove from the oven and remove the foil covers from the bones.
Allow the roast to rest for 15 minutes before carving. Garnish on the platter with the roasted heads of garlic and shallots. If desired, fill the center of the crown with your favorite rice or stuffing. Or decorate your platter Easter Egg Radishes for a seasonal touch.