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Crown Roast Of Lamb

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CROWN ROAST OF LAMB
 Categories: Meats, Kump
      Yield: 6 Servings
 
      1    Crown roast of lamb
           -(2 or more ribs per person,
           - depending on size)

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      3    Garlic cloves
           - peeled & cut in slivers
    1/4 c  Olive oil; -=OR=--
      3 tb Unsalted butter
      1 tb Rosemary, fresh or dried
      2 ts Freshly ground pepper
     12    New potatoes; peeled
           - (allow 2-to-3 for
           - each diner)
      1 tb Salt
      1 bn Watercress or curly parsley
           - (for garnish)
 
  PREHEAT OVEN TO 450F. Make small incisions in the meaty part of the
  lamb every few inches and insert slivers of garlic if using it. Paint
  the meat well with olive oil or rub with softened butter. Sprinkle
  all over with rosemary and pepper. Crumple a ball of aluminum foil
  and stuff in the center. Place on a small rack and surround with the
  potatoes in a low roasting pan just large enough to hold it. Place in
  the oven and immediately turn the heat down to 400F. Roast until
  done, depending upon weight and size, about 30 minutes or until
  internal temperature reaches 140F. Remove the foil ball and
  immediately salt the meat. Remove to a warmed platter, and let rest
  5-to-10 minutes before serving. If waiting longer, cover with foil to
  retain heat. To serve, place paper frills on the rib bones and fill
  the center with vegetables or stuffing, surround with potatoes and
  garnish with watercress or curly parsley. Any sauce would be served
  on the side. Makes 6 to 8 Servings
 
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