Crown Roast Of Lamb With Vegetables Recipe
Ingredients
| Lamb | 1 4 1/2 pound | |
| Garlic | 1 Clove (5gm), halved | |
| Salt | 1 1/2 Teaspoon | |
| Dried rosemary | 1 Teaspoon, crushed | |
| 18 new potatoes, peeled (about 1 1/2-inch diameter) | ||
| 2 10-ounce packages frozen peas | ||
| Butter | 2 Tablespoon | |
| 2 teaspoons finely chopped fresh mint or 1/2 teaspoon dried mint, crushed | ||
| Sprigs of fresh mint | ||
Directions
Rub lamb with garlic.
Combine salt, rosemary, and 1/4 teaspoon pepper; pat onto meat.
Wrap ends of bones in foil; Stuff center of crown with foil to keep its shape.
Place roast on rack in shallow roasting pan.
Roast at 325°for 75 minutes.
Roll potatoes in lamb drippings in pan and arrange around lamb; continue roasting till meat thermometer registers 170° to 180°, about 1 1/2 to 1 3/4 hours more.
Baste potatoes occasionally.
Transfer lamb to large platter; remove foil and strings.
Let stand 10 minutes.
Meanwhile, cook peas; drain.
Add butter and chopped fresh mint or dried mint.
Place some peas in center of crown as garnish; serve remaining peas in bowl.
Arrange roasted potatoes around crown roast; garnish with sprigs of mint.
Combine salt, rosemary, and 1/4 teaspoon pepper; pat onto meat.
Wrap ends of bones in foil; Stuff center of crown with foil to keep its shape.
Place roast on rack in shallow roasting pan.
Roast at 325°for 75 minutes.
Roll potatoes in lamb drippings in pan and arrange around lamb; continue roasting till meat thermometer registers 170° to 180°, about 1 1/2 to 1 3/4 hours more.
Baste potatoes occasionally.
Transfer lamb to large platter; remove foil and strings.
Let stand 10 minutes.
Meanwhile, cook peas; drain.
Add butter and chopped fresh mint or dried mint.
Place some peas in center of crown as garnish; serve remaining peas in bowl.
Arrange roasted potatoes around crown roast; garnish with sprigs of mint.
Chef
