Crown Roast Of Lamb
|Garlic||2 Clove (10 gm), cut into very thin slivers|
|Black pepper||To Taste|
|Breadcrumbs||1 Cup (16 tbs)|
|Chopped parsley||1 Teaspoon|
|Chopped scallion||1 Teaspoon|
|Melted butter/Margarine||6 Tablespoon|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Chicken stock/Bouillon/water||2 Cup (32 tbs)|
Preheat oven to 375°F.
1. Have your butcher prepare the crown. Make small slits in the meat and insert slivers of garlic. Rub over the outside with rosemary and a cut lemon, and sprinkle with salt and pepper. Mix breadcrumbs, parsley, and scallions, add 4 tablespoons of the butter, mix well, and rub over the meat, coating the outside well. Wrap the tip of each rib bone with foil.
2. Put the vegetables and remaining butter into the bottom of a roasting pan and place the meat on top. Roast for about 1 hour. The meat should not be overcooked. A thermometer should register an internal temperature of 160°-165°, or 175°-180° if you prefer the meat really well cooked. Remove the lamb to a fireproof serving dish and keep warm.
3. Pour off excess fat from the roasting pan, stir in flour, and cook for 2 minutes. Add stock, bay leaf, and peppercorns, stir till boiling, and boil for 5 minutes. Strain, season to taste, and serve separately.
4. Remove the foil from the ribs of the roast and garnish the dish as required with vegetables cooked separately. A small potato or piece of carrot can be impaled on the tip of each rib bone.
5. Warm the cognac, pour it over the outside of the crown at the table and set alight.
(If the Crown of Lamb is served without the cognac, little paper frills can be put onto the rib ends)