Crown Roast of Lamb
Does this recipe appeal? Click
here for a printable version!
Since lamb is usually served medium rare, cook a crown roast
unstuffed and fill the center cavity before serving with a cooked mixture
such as rice pilaf, peas and pearl onions, Brussels sprouts and chestnuts
or your favorite vegetable or starch mixture.
Ingredients:
- Crown Roast of Lamb
- Garlic, if desired
- Oil or softened butter
- Pepper
Directions:
Place the roast in a shallow roasting pan. Rub the meat with a cut clove
of garlic, if desired. Brush on oil or softened butter and sprinkle with pepper.
Cover the rib tips with foil to prevent charring, and place the crown roast
in a preheated 450 degree F. oven for 10 minutes. Reduce the heat to 350 degrees
and continue to roast, basting twice with melted butter, for 15-20 minutes
or until the desired degree of doneness is reached. (Lamb is medium rare at
130 degrees F.). Remove the roast from the oven and let stand, loosely covered
with foil, for 10 minutes. Fill the center cavity with a cooked mixture, and
present the crown roast. Carve into chops, allowing 2 chops/person.
|
Bakery
