Crown Roast Of Lamb

By á-170456

Ingredients

• 1 crown roast of lamb bones frenched (two 8-chop racks tied together)
• 2 teaspoons dried thyme
• Coarse salt to taste
• Freshly-ground black pepper to taste
• 4 cups Winter Mint Wild Rice (see recipe)
• 4 large mint sprigs for garnish
• 4 large bunche watercress for garnish
• Crab apples or lady apples and kumquats for garnish
• Mint jelly for serving

Details

Servings 8

Preparation

Step 1

Preheat the oven to 450 degrees.

Season the roast well with thyme, salt and pepper. Cover the bone tips with foil to prevent burning; place in a shallow roasting pan. Roast 30 minutes for medium-rare meat, or 35 minutes for more well-done meat. Let rest 10 minutes before carving.

Remove roast to a decorative serving platter. Fill the center with warm rice. Garnish the center of the rice with the mint sprigs. Around the roast, garnish with watercress, apples and kumquats.

To serve, spoon rice from the center of the roast onto plates, then carve the roast and serve the chops. Pass the mint jelly!

This recipe yields 8 servings (2 chops per person).

Per serving: 410 calories, 1g carbohydrate, 32g protein, 30g fat, 130mg cholesterol.