Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Sear meats on high heat for color — the Maillard reaction adds depth that simmering alone cannot achieve.
Cooking Tips
Let the roast rest at room temperature for 30 minutes before cooking — this ensures even cooking from edge to center. Use a meat thermometer for precise doneness. Rest the roast for 15 minutes after cooking before carving. Tent loosely with foil to keep warm while the juices redistribute.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Crown Roast of Lamb
Crown Roast of Lamb — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Make a crown out of the racks of lamb by combining both racks sideways using a kitchen twine. Pinch a hole on one end of of both racks before the last rib.
- Bring both racks together side by side. The part with the hole should be right by each other. Insert a kitchen twine on one hole (first rack) then secure by tieing around the last rib near it. Insert the other end of the twine in the hole of the other rack (second rack) and then pull until the two racks are connected to each other. Secure the twine. Repeat these steps on the other sides of the racks to create a crown.
- Rub salt and pepper all over the meat. Let is stay for 30 minutes.
- Meanwhile, combine rosemary, thyme, and olive oil in a bowl. Stir and rub all over the crown of lamb. Let is stand for at least 15 minutes.
- Preheat the oven to 370F. While the oven is warming-up, wrap the exposed ribs with aluminum foil.
- Arrange the crown of lamb in a baking tray or circular cake pan. Roast for 35 to 40 minutes.
- Remove from the oven and let it cool down for 15 minutes. Slice into individual servings and serve.
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Pro Tips & Troubleshooting
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Sear meats on high heat for color — the Maillard reaction adds depth that simmering alone cannot achieve.
Cooking Tips
Rest the roast for 15 minutes after cooking before carving. Tent loosely with foil to keep warm while the juices redistribute.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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