Crown Roast Of Lamb

Ingredients

1 crown roast of lamb, 16 chops, prepared about 3 1/2
1 clove garlic, cut into thin slivers
2 tablespoons olive oil
2 teaspoons dried thyme
1 teaspoon coarse black pepper
2 bunches of watercress for garnish

Preparation

1
NOTE: Have your butcher prepare the crown roast from 2 racks of loin lamb chops tied together in a circle. Have the bone ends "frenched" trimmed of all meat and all the trimmings ground for another use.
2
Preheat oven to 375 degrees. Reserve or freeze ground lamb from the trimmings. Make several slits in the roast with the tip of a knife. Insert the garlic slivers into slits. Brush roast with olive oil. Combine thyme and pepper; rub over the roast. Place on a rack in a shallow roasting pan. Crumble a piece of aluminum foil into a boil to fill cavity, so that meat will hold it's shape. Wrap foil around bone tips to prevent burning.
3
Bake roast for 15-20 minutes per pound for rare meat. If roast is 3 pounds, cook about 45 minutes. Test for doneness by cutting into a chop. Transfer roast to a platter, fill center with vegetable and garnish with water cress. Serves 8.

Tools

 



Yield:

2.5

Added:

Thursday, December 17, 2009 - 12:27am

Creator:

Anonymous

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