How to Make a Crown Roast with Pork or Lamb

Here is a 20 minute video of how to make a crown roast for the upcoming holiday meal. Enjoy!

#crownroast #crownroastofpork #crownroastoflamb #holidaymeal #delicious

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Series: How To Cook Thanksgiving Dinner: The Main Item

This is a series of links to recipes, videos and more for creating your perfect holiday feast. The first one is for the main item, the turkey, crown roast or whole roasted cauliflower for a vegan option.Nut Crusted Fresh Fruit Tart

Following series over the next few days leading up to the big day, will be the following posts:

  • Vegetables and side dishes
  • Breads and rolls
  • Desserts
  • What to do with left overs

Whether this is your first Thanksgiving dinner or your 50th, here are some tips and recipes for making the feast stress free.

I’m linking to the posts I’ve published over the years so click the links and create the Perfect Thanksgiving meal!

Let’s take a look at The Main Item

How to Roast a Turkey – a Step by step guide, with pictures.

Remember to click on the links for the full posts!

Of course if you don’t eat bacon, don’t use it, but it sure is delicious! If not using bacon, be sure to baste the bird every 1/2 hour. If the skin gets to dark, tent it with foil.

Tips for the Turkey:

  • Order fresh organic birds well in advance
  • If getting a frozen bird, allow it 3-4 days to thaw in your refrigerator
  • If brining your bird, remember to keep it cold
  • Open up all the cavities and remove any packets of innards, necks etc, from the inside, use these to make stock for gravy
  • Allow ample time to roast the bird and to let the bird rest at least 20 minutes before you start carving.
  • Save the bones to make stock. I love making stock on a cold dreary day. It makes everything smell so warm!

Turkey Roasting Chart for unstuffed and stuffed birds: Calculate your roasting time with this chart http://www.foodsafety.gov/keep/charts/turkeyroastingchart.html

Cover with bacon strips to baste the turkey during the initial phase of roasting. Remember the large bird will roast for several hours. After the first 2-3 hours, the bacon will be done, remove it and this becomes the "cooks treat". Continue roasting the bird, basting every 30-40 minutes. The skin will crisp and become golden brown. If the skin starts to get too brown before the bird is done, tent it with foil.

Cover with bacon strips to baste the turkey during the initial phase of roasting. Remember the large bird will roast for several hours. After the first 2-3 hours, the bacon will be done, remove it and this becomes the “cooks treat”. Continue roasting the bird, basting every 30-40 minutes. The skin will crisp and become golden brown. If the skin starts to get too brown before the bird is done, tent it with foil.

If Turkey isn’t on your menu but a Crown Roast is,

Here is a video from Charlotte Cooks on How to make a Crown Roast of Pork or Lamb (Mint Sauce recipe on the site)

Watch it here:

Tips for the Crown Roast:

  • Be sure to order your roast well is advance from your butcher. These aren’t typically an “off the shelf” kind of item. they will even french the bones (recommended) and tie it for you, just ask.
  • Use your favorite stuffing
  • Use a meat thermometer to cook it just right:
    • Rare: 135°F remove at 125°F and allow carry over cooking to reach 135°F
    • Medium Rare: 140°F Remove at 135°F and allow carry over to reach 140°F
    • Medium: 145°F Remove at 140°F and allow carry over to reach 145°F
    • Mid well to well 150°F and above. It is suggested to remove the number of well done portions from the others and finish those later rather than subject the entire roast to well-doneness disaster.
  • Carry over cooking is when the internal temperature of the meat continues to rise after it is removed from the oven.
  • Allow the roast to rest at least 20 minutes before slicing.

If a vegan meal is on your menu, you can Roast a Whole Cauliflower.

We love this and have it often during the year.

Tips for the Vegan Roast:

Plated roasted cauliflower

Plated roasted cauliflower

  • Buy large unblemished organic cauliflower; it really has the best flavor.
  • Use Greek yogurt, it’s thicker. Or drain plain yogurt in cheesecloth or a strainer over night to thicken it.
  • Use any leftovers to make a delicious soup!

 

So! There are some ideas for your main menu item on the Thanksgiving table.

Next up: Vegetable side dishes!

Happy Holidays!

#thanksgiving #thanksgivingrecipes #thanksgivingdinner #howtoroastaturkey #howtomakeacrownroast #stuffing #holidaymeal #veganroast

 

 

 

Crown Roast of Pork or Lamb

Instead of doing a turkey this year, why not try your hand at creating a beautiful crown roast or either pork or lamb?

Having your butcher do it is costly but you can do it yourself and really get all the “Oohs and Ahhs!” from everyone who comes to your table.

The procedure is simple; you can watch how it is done in the Charlotte Cooks episode of “Holiday Meals”.

Grab your bone in pork loin and cook along with the video.

Enjoy!

For a pork crown roast, ask your butcher for a “Frenched” bone in pork loin. You may need to order it so check before you just expect the cut of meat to be in the butchers window. This is a big piece of meat so you will only need 1.

For the lamb, you will need to purchase 2 lamb racks for each crown roast. When buying lamb, keep in mind that the gamier tastes typically come from New Zealand and Australian while American lamb has a milder taste.

I love lamb no matter where it comes from.

When serving lamb, please leave the mint jelly alone! There is a nice condiment you can make with mint that is much nicer.

Mint Sauce

  • 1/2 cup granulated sugar
  • 8 ounces rice wine vinegar unseasoned
  • 1 tsp salt
  • 1 cup chopped fresh mint leaves

Place the sugar in the bottom of a saucepan and melt over medium heat. Do not stir while the sugar is melting, just let it melt.

The sugar will melt into a warm caramel. When it is golden brown, carefully pour in all of the vinegar at once.

Be careful as this will spit and spatter!

The sugar will sieze but as the vinegar warms and comes to a boil, the sugar will re-melt.

Add the chopped mint and salt and simmer for 5 minutes.

Spoon over your lamb as desired. This can be served warm or cold.

Store the sauce in the refrigerator, if there is any left.

In culinary terms what you have just made is a “mint gastrique“.

The flavor of the sauce is complex and fresh thanks to the gastrique.

A gastrique is part of an arsenal of skills to use in great sauce making.

This is worth learning.

I hope you all try your hand at a crown roast of pork or lamb sometime this season.

It will surely impress all your family and friends!

Please let me know if you have questions.

You can find all recipes from Charlotte Cooks TV shows by following the highlighted link.