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Nice recipe!

Will the racks be already tied for you by your butcher or are you doing that part yourself?

I was thinking if you are doing the tying you could marinate the racks first then drain and tie up, reduce the marinade to make the glaze and baste while roasting.

If it is already tied up I suppose the same principle but not sure what you would use to marinate in and probably have to spoon the maninade over a few times.

Would really like to know what you decide and how it goes.

Hi Rosti,

Thanks for your message - marinating is a very good idea.

I was thinking of this recipe [link] but maybe I will skip the searing step, marinate it in the glaze, and see how it comes out.

What do you think?

Hi Lee,

I don't think you need to sear crown roast of lamb, (I have checked a few recipes and they don't say it is needed just in case I was wrong)

Out of interest what are you glazing it with? Would it be worth considering marinating the racks before roasting as well as putting the glaze on when required during cooking.