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Crown Roast Of Lamb With Vegetables

  Crown roast of lamb 4 1⁄2 Pound (16 To 18 Ribs)
  Garlic 1 Clove (5 gm), halved
  Salt 1 1⁄2 Teaspoon
  Dried rosemary 1 Teaspoon, crushed
  New potatoes 18 , peeled (About 1 1/2-Inch Diameter)
  Frozen peas 20 Ounce (2 Packages, 10 Ounces Each)
  Butter 2 Tablespoon
  Finely chopped fresh mint 2 Teaspoon, crushed
  Fresh mint sprig 2

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8807 Calories from Fat 6559

% Daily Value*

Total Fat 730 g1122.4%

Saturated Fat 325.8 g1629%

Trans Fat 0 g

Cholesterol 1612.5 mg537.5%

Sodium 7834.9 mg326.5%

Total Carbohydrates 198 g66.1%

Dietary Fiber 46.4 g185.5%

Sugars 28.4 g

Protein 328 g655.4%

Vitamin A 263.4% Vitamin C 316.6%

Calcium 77.6% Iron 160.9%

*Based on a 2000 Calorie diet

Crown Roast Of Lamb With Vegetables Recipe