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Crown roasts are often done with pork, but for kosher cooks, lamb also makes for a festive presentation—and it’s a delicious change of pace. Request the roasts from the butcher ahead of time, since they are usually prepared to order.
1 crown roast of lamb, consisting of 14 chops, which are two 7-rib racks tied together
4 tablespoons Tierra Sur Smoked Meat Rub, pulsed in a blender
Preheat oven to 450 degrees Fahrenheit. Place crown roast of lamb on a large baking sheet. Brush lamb all over with olive oil. Rub the Tierra Sur Smoked Meat Rub all over the lamb. Cover bones loosely with a sheet of foil.
Roast the lamb until an instant-read thermometer inserted into thickest part of the lamb registers 125 to 130 degrees Fahrenheit for rare, about 20 minutes (or 130 to 135 degrees Fahrenheit for medium-rare, about 30 minutes; or 135 to 140 degrees Fahrenheit for medium, about 35 minutes).
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