Side Pannel
Crown Roast of Lamb
Ingredients List
- 1 Crown roast of lamb
- -(2 or more ribs per person,
- - depending on size)
Directions
OPTIONAL
3 Garlic cloves
- peeled & cut in slivers
1/4 c Olive oil; -=OR=
3 tb Unsalted butter
1 tb Rosemary, fresh or dried
2 ts Freshly ground pepper
12 New potatoes; peeled
- (allow 2-to-3 for
- each diner)
1 tb Salt
1 bn Watercress or curly parsley
- (for garnish)
PREHEAT OVEN TO 450F. 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 400F. Roast until done, depending upon
weight and size, about 30 minutes or until internal temperature reaches
140F. 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
3 Garlic cloves
- peeled & cut in slivers
1/4 c Olive oil; -=OR=
3 tb Unsalted butter
1 tb Rosemary, fresh or dried
2 ts Freshly ground pepper
12 New potatoes; peeled
- (allow 2-to-3 for
- each diner)
1 tb Salt
1 bn Watercress or curly parsley
- (for garnish)
PREHEAT OVEN TO 450F. 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 400F. Roast until done, depending upon
weight and size, about 30 minutes or until internal temperature reaches
140F. 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
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