Published: 27-May-2012 (22:18); Viewed: 3487; Difficulty: 6 out of 10
Crown roast is a very spectacular way to roast whole rib rack. The time spent on preparing the crown roast will be compensated by the simplicity of serving. Many professional butchers can prepare meat for crown roast, but in this recipe we will show how to do it by yourself.
For preparation of crown roast it is necessary to have veal full rib-rack and few different meat knifes..
Chop off spinal bones outside the rib-rack. Veal bones are not very strong and it is very easy to do with standard large chopper or meat-axe.
Remove meat from the spinous processes. This is very easy to do with a small sharp knife.
Chop off spinous processes. This step is not crucial, but after this removal, some of the next steps will be much easier.
Remove central spinal tendon.
Remove thin film from the rib side. This film will prevent the flavouring and spices to marinade this meat.
Chop off spinal bone. Do chop one rib per one hit. Use large chopper or meat axe.
Remove meat from the rib ends. Otherwise meat can be burned there during cooking. Not the crown cut is completely ready. Some butchers can provide this cut, but this is very expensive.
Ingredients for marinade.
Lemons, 3 fruits.
Garlic, 1 bulb.
Ground coriander. 1 tbsp
Ground paprika. 1 tbsp
Thyme, or lemon thyme, 3-5 sprigs
Olive oil, to necessary thickness.
Milled salt 1/2 tsp and black pepper 1/4 tsp.
Rosemary, few springs.
Scrape lemon zest from all washed lemon fruits.
Finely chop thyme.
Mix all spices: zest, thyme, coriander, paprika, pepper, salt. Add olive oil and mix to make a cream like paste.
Cover crown cut with this marinade and leave for two hours at room temperature or overnight in the fridge.
Cower rib ends with foil caps. Fold crown roast to make a real crown, meat inside, and internal part of ribs – outside. Use kitchen twine or string to fix the form of the crown.
Place this crown construction on backing tray on rosemary springs. Add 2-3 tbsp of olive oils into crown centre. Add few tablespoon of oil into backing tray. Preheat oven to 220 degrees C and roast veal crown 30 minutes.
Cover top of the crown with foil, to prevent the burning from the top. Roast for 40-50 minutes, check the doneness by the meat thermometer. The optimal temperature for this veal cut will be 65-70 degrees C.
Remove from the oven and leave for 10 minutes for rest.
Slice between each rib and serve with some side dish.
tips and tricks
All removed bones, tendons and films can be used to make veal stock or freezed for further use.