• 1 crown roast of lamb, approximately 12 ribs
  • Oil
  • 1/2 tsp. rosemary, crumbled
  • 2 cloves garlic, in slivers (optional)
  • 1 recipe bread stuffing
  • 1/4 pound (115g) mushrooms, chopped, or1/4 pound (115g)lightly browned sausage meat


Preheat the oven to 350 degrees (180C). Have the roast at room temperature. Place it in a shallow open roasting pan. Rub all over with oil and then with the rosemary. If using garlic, make 8-10 slits in the meat with the point of a paring knife, and tuck a sliver of garlic into each slit. Prepare the stuffing, adding the mushrooms or sausage meat. Fill the cavity of the roast with stuffing. Roast for 1 1/4 hours, or until meat thermometer registers 145F for medium rare, 165 degrees for well done.

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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
Crown Roast of Lamb