CROWN ROAST OF LAMB

By akselden

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.

Ingredients

• 1 crown roast of lamb, 16 chops,
• prepared (about 3 1/2 pounds)
• 1 clove of garlic, cut into thin slivers
• 2 T. olive oil
• 2 tsp dried thyme
• 1 tsp coarse black pepper
• 2 bunches watercress for garnish

Details

Servings 8

Preparation

Step 1

Preheat oven to 375°F.

Reserve or freeze ground lamb from the trimmings.

Make several slits in the roast with the tip of a knife. Insert the garlic slivers in to slits. Brush roast with olive oil. Combine thyme and pepper; rub over the roast.

Place on a rack in shallow roasting pan. Crumple a piece of aluminum foil into a ball to fill cavity, so that meat will hold its shape. Wrap foil around bone tips to prevent burning.

Bake roast for 15 to 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 platter. Fill center with vegetables. Garnish with watercress.