Crown Roast of Lamb
crown roast, 2 or more ribs per person, depending on size
cloves, peeled and minced
or 3 tablespoons of butter
fresh or dried
or curly parsley, for garnish
Preheat oven to 450 F.
Make small incisions in the meaty part of the lamb every few inches and insert slivers of garlic if using it.
Paint the meat well with olive oil or rub with softened butter.
Sprinkle all over with rosemary and pepper.
Crumple a ball of aluminum foil and stuff in the center.
Place on a small rack and surround with the potatoes in a low roasting pan just large enough to hold it.
Place in the oven and immediately turn the heat down to 400℉ (200℃).
Roast until done, depending upon weight and size, about 30 minutes or until internal temperature reaches 140 F.
Remove the foil ball and immediately salt the meat.
Remove to a warmed platter, and let rest 5-to-10 minutes before serving.
If waiting longer, cover with foil to retain heat.
To serve, place paper frills on the rib bones and fill the center with vegetables or stuffing, surround with potatoes and garnish with watercress or curly parsley.
Any sauce would be served on the side.
Makes 6 to 8 servings