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.