Crown Roast of Lamb
Since lamb is usually served medium-rare, cook a crown roast unstuffed and fill the center cavity just before serving. Always fill with a cooked mixture such as rice pilaf, peas and pearl onions, Brussels sprouts and chestnuts, or your favorite vegetable or starch mixture.
|Crown Roast of Lamb|
|Garlic, if desired|
|Vera Jane's Extra-Virgin Olive Oil or butter|
|Freshly ground pepper|
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°F oven for 10 minutes. Reduce the heat to 350°F and continue to roast, basting twice with melted butter, for 15 to 20 minutes or until the desired degree of doneness is reached. (Lamb is medium-rare at 130°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 per person.