Tonight’s dinner a CROWN ROAST using a rack of LAMB RIBS or any ribs of your choice or you can use a rack of chops, served with roasted seasoned vegetables, garlic & parsley pita bread and a barbecue sauce. Ask your butcher to prepare your ribs, he needs to make slits ONLY at the end of the ribs, which when roasted and plated the ribs will sit flat at the base and bones will interlock together on the top and resemble like a CROWN as per picture.
Crown Roast of Lamb Ribs
A rack of lamb ribs or chops
Salt as needed
Enough olive oil to make a rub
Teaspoon of mixed herbs or fresh rosemary and thyme
Teaspoon of coarsely ground black pepper
Teaspoon of cinnamon powder
Tablespoon of paprika
Large bamboo skewers (soaked in water)
Make a Rub with all the dry ingredients including olive oil and smear on both sides of the ribs.
Take the skin part of the ribs and fold it inwards ensuring that the bony part of the ribs interlock with one another and insert the ends with two strong bamboo skewers to hold the weights and cut to size. This will now resemble a CROWN.
Preheat oven to 180 degrees.
Prepare a non stick roasting pan.
Place the ribs in the pan and grill until it’s almost cooked basting in between with pan juices.
Just before the end of the cooking time glaze ribs with the sweet barbecue sauce and grill further until it starts to get brown.
Sweet barbecue Glaze for Ribs
½ cup tomato sauce
1/4 cup Worcester or Soy sauce
Brown sugar as needed
Quarter cup vinegar
3 tablespoon paprika (you can add more or less)
Teaspoon mixed herbs
Salt as needed
Bring all of the above to a boil.
Baste ribs/chops with half the quantity of the sweet glaze and grill ribs for the remainder of the cooking time.
Reserve some of the glaze as a dip to serve with your pita breads or rolls.
Serve with any seasoned roasted vegetables of your choice and pita bread or rolls (store-bought) with the sweet dip.
Garnish with parsley and Rosa baby tomatoes.
Prepared, tried and tested by: Sandy Harrod