A crown lamb roast is nothing but two racks of lambs tied together to create a crown! Ask your butcher to assemble it for you. Be sure to also ask to remove the skin and chine the bones.

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds crown roast of lamb shaped & tied -- w/bone tips -- frenched & -- trimmings ground, -- up to 5-pounds 1/2 cup butter or margarine 1/2 cup finely chopped onion 3/4 cup finely

1 Crown roast of lamb -(2 or more ribs per person, - depending on size) ----------------------------------OPTIONAL---------------------------------- 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

Summer Vegetable Filling Cover "crown" bones with foil to prevent discoloration. Crumple a ball of aluminum foil and place in the center of the lamb to help keep the shape during baking. Reduce oven setting to 350 degrees F and bake 35 minutes per pound. When the roast has 1 more hour to

1 crown roast of lamb minimum 12 cutlets 20 g butter 2 onions chopped 1 green apple peeled and chopped 2 cups fresh breadcrumbs 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh parsley 1/4 cup unsweetened apple juice 2 eggs separated Preheat the oven to hot 210C 415F Gas 6-7. Trim the

1) Combine mustard, oil, fresh cracked black pepper, pressed garlic, mixed dry herbs and salt to make a paste. Wrap lamb ribs with foil to protect from heat and slather paste over lamb. Roast on a rack at 375 degrees to 135-145 degrees internal, about 45-60 minutes. Remove from oven, transfer to a