Go Back
Print Pin

Crown Roast with Nut–Herb Crust & Allspice

Tender, slow-roasted crown roast finished with a golden crust of finely chopped nuts, allspice, herbs, and Dijon — a refined twist on holiday tradition with textural elegance and subtle spice.
Course Entree
Cuisine American
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
rest time 20 minutes
Total Time 3 hours 15 minutes
Servings 10 Serves 10–12 Based on a 10–12 rib crown roast of pork (≈7–9 lbs)
Calories 440kcal

Ingredients

  • For the Roast
  • 1 crown roast of pork 10–12 ribs, Frenched
  • 2 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 tbsp olive oil or avocado oil
  • 🌰 Nut & Herb Crust
  • ¾ cup finely chopped nuts: walnuts pecans, or hazelnuts
  • 1 tbsp fresh rosemary minced
  • 1 tsp fresh thyme
  • ½ tsp ground allspice
  • ½ tsp garlic powder
  • 1½ tbsp Dijon mustard
  • 1 tbsp Swerve Brown or golden allulose optional, for balance
  • 2 tbsp almond flour or finely grated parmesan to help bind
  • 1 tbsp butter softened

Instructions

  • Step 1: Prep the Roast
  • Preheat oven to 325°F (convection) or 350°F (conventional).
  • Pat roast dry and rub all over with oil, salt, and pepper.
  • Place in roasting pan rib ends up, cavity filled with foil or parchment ball to maintain shape.
  • Step 2: Slow Roast
  • Roast uncovered for 1½ to 2 hours, until internal temperature reaches 125°F at the thickest part (for medium doneness).
  • Remove from oven to apply crust.
  • Step 3: Make the Crust
  • In a bowl, mix chopped nuts, herbs, allspice, garlic powder, Dijon, sweetener (if using), almond flour, and softened butter.
  • You should have a thick, sticky paste.
  • Step 4: Apply Crust & Finish Roast
  • Press the crust mixture all over the top and outer sides of the roast.
  • Return to oven and increase heat to 425°F for 10–15 minutes, until crust is golden and internal temperature reaches 135–140°F.
  • Remove and rest 20–30 minutes loosely covered — carryover cooking will bring it to ~145°F.
  • 🎯 If you prefer a lamb crown roast, reduce cooking time and aim for ~125–130°F final temp for medium-rare.

Notes

Nutrition (per 8 oz portion, with crust)

(FDA-compliant, estimated)
  • Calories: 440
  • Fat: 32 g
  • Saturated Fat: 10 g
  • Protein: 38 g
  • Carbs: 4 g
    • Fiber: 1.5 g
    • Net Carbs: 2.5 g
  • Sodium: 390 mg

🌟 Presentation Tips

  • Tie sprigs of rosemary or thyme between bones
  • Add cranberries or roasted winter vegetables to the platter
  • Serve with a simple jus or spiced apple–wine reduction

🛡️ Consumer Safety Note

⚠️ Ensure internal temperature reaches 145°F for pork (USDA safe). Remove all foil or parchment stuffing before slicing and serving. Nuts and dairy should be clearly labeled for guests with allergies.