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)|
|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.