Crown Roast Of Lamb

Crown Roast Of Lamb. Rib bones covered with paper frills. Centre filled with glazed chestnuts.

A crown roast is the most easily served and, at the same time, is the handsomest roast that has been devised. It may be fash ioned from a full loin, but is of more perfect shape when cut from both loins and fastened together at the sides. Cut the same number of ribs from both sides of a rack of mutton, selecting ribs on one side that correspond to those on the other. Cut the ribs apart at the backbone, but separate the chops no farther. Trim the bones as for French chops, removing the trimmings to make the meat on the chops of uniform height. Or leave the trimmings on each side in one piece and roll this over and over backward. When the ends are joined, a circle or crown of meat is formed. If necessary, trim the bones, to make all the same in length. Cover the ends of the bones securely with strips of salt pork. Rub with salt, or add the salt when partly cooked. Set in a hot oven ten or fifteen minutes, then reduce the heat, and, if necessary to keep the dripping from burning, add hot water. Baste with the dripping, and cook from forty-five to sixty minutes, basting often. If convenient, press a cup into the centre of the circle of meat, to insure its shape. To serve, fill the centre from which the cup has been taken with green peas, blanched chestnuts, cooked tender in stock and glazed, Saratoga, Bernhardt, or French fried potatoes. A crown roast usually sells for twenty-five cents per pound, the flank being included in weighing the meat. Often the flank is not sent with the crown unless by special request. As the flank makes up nearly half the weight paid for, it should be claimed, being good for a stew.