Fragrant Crown Roast Of Lamb
|Lamb crown roast||4 Pound|
|Ground ham/Ground beef||1⁄2 Pound|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Sweet basil||1⁄4 Teaspoon|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Garlic slivers||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Salt pork cubes||7|
Remove ground lamb packed in center of roast, and mix it with ham, tomato juice, onion, 1/2 tea-spoon salt, thyme, 1/4 teaspoon rosemary, and basil.
Stir in soft bread crumbs and egg.
If beef is used in place of ham, add more salt.
Refill crown, and insert garlic in meat near base.
Make a mixture of dry mustard, 1 teaspoon salt and 1/2 teaspoon rosemary and rub all surfaces of meat.
Cover each projecting rib end with cube of salt pork (to prevent charring) or small squares of aluminum foil, and set in open roasting pan.
Roast slowly at 325Ã‚Â°F. about 3 hours.
Lift to hot platter, and remove salt-pork cubes or aluminum foil.
Garnish bone ends with preserved kumquats, and spoon hot baby green lima beans or peas into the center over the ground lamb filling.
Surround with buttered small white onions.
Keep roast warm while making gravy.