"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crown Roast of Lamb Recipe

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This recipe for Crown Roast of Lamb is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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Ingredients:  
Ingredients:  
Crown Roast of Lamb with 10-16 ribs
Salt and pepper

Mint Jelly

Directions:
Directions:
Season roast with salt and pepper. Wrap each rib end with strip of bacon and/or foil to prevent charring. Place bone ends up on rack in open roasting pan. Start in 325 degree oven. Roast 35 minutes per pound. When done, remove bacon or foil from chop bones.

Serve whole, cutting into individual chops at the table for an impressive display.

Makes 10-16 servings.

Personal Notes:
Personal Notes:
This was Pop Pop's favorite meal, and he loved it with mint jelly. When Nana made it for company, she would sometimes get little frilly "hats" to put on the ends of the chops. In the picture you can see that she was serving it on Christmas day. Lucky us!

 

 

 

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