Rosemary and Lemon Crown Roast of American Lamb

Preheat oven to 425 degrees F (400, if using convection). Lay the racks on a cutting board with the bones pointing toward you, positioned so that it looks like one continuous rack. Face the fat cap UP. Where the two racks meet, tie the center bones together using one end of the twine. Now stand the racks up, bones pointing upward. Form the racks into a circle and string the butchers twine across the center of the circle to tie the opposite two bones together. Wrap the remaining length of twine, without cutting it, around the eye of the lamb meat 3 times, tightly. Now, the two racks should resemble a crown. Place the crown into a cast iron pan. Season the roast generously with kosher salt and pepper. Add the rosemary, sliced lemon, and shallots to the pan.

In a separate bowl, whisk together the ingredients for the lemon vinaigrette. Using 1/4 of the dressing, bathe the lamb. Place the pan into your hot oven 60-75 minutes. You’ll roast the lamb until the internal temp reaches 145 degrees F.

While the lamb roasts, bring the sweet potatoes and 2-3 quarts of salted water to a boil. Boil until tender, roughly 30 minutes. In a saucepan, melt the butter and roast the spices in it. Add the cooked sweet potatoes, cream, and Parmesan, then smash the potatoes.

Once the lamb is cooked to your desired temperature, remove from the oven to rest 5-10 minutes. Arrange the salad greens on a platter and dress with the vinaigrette. To serve the lamb, cut the butchers twine off the roast and slice the roast into chops. Serve with the salad and spicy sweet potatoes. Use the leftover vinaigrette as a dipping sauce.