Crown Roast Of Lamb
|Crown roast of lamb||1 (12-16 cutlets)|
|Black pepper||To Taste|
The butcher will shape your crown roast from two racks of ribs, each containing 6-8 chops.
If the lamb has a thick fat coverage, ask to have some of the fat trimmed off before shaping and sewing the crown roast.
To cook, place crown roast in a roasting pan - no rack is required - season with pepper, rub salt into fat surface only,and cover ends of bones with small pieces of aluminium foil to prevent them scorching.
Roast in a moderate oven for I 1/4-l 1/2 hours, depending on size of chops.
If desired, the centre of the crown roast may be filled, before roasting, with a stuffing .
When the meat is cooked keep warm while making gravy .Remove aluminium foil and place a paper frill on each bone.
To serve, carve between chops.
Calories 349 Calories from Fat 290
% Daily Value*
Total Fat 32 g49.6%
Saturated Fat 14.2 g71.1%
Trans Fat 0 g
Cholesterol 71.1 mg23.7%
Sodium 101.4 mg4.2%
Total Carbohydrates 0.08 g0.03%
Dietary Fiber 0.03 g0.13%
Sugars 0 g
Protein 13 g26.5%
Vitamin A 0.01% Vitamin C 0.04%
Calcium 1.7% Iron 4.8%
*Based on a 2000 Calorie diet