Crown Roast Of Lamb
By: Anonymous
Published: Thursday, December 17, 2009 - 12:27am

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.