Place pork roast in roasting pan, resting on
oasting pan.
Stand the crown roast in the prepared roasting pan
lace in roasting pan. Place crown roast, bone ends up, on foil
or 1 min.
Coat lamb with olive oil and season
tuffing mixture.
Place the crown roast in a shallow roasting pan
Preheat oven to 425\u00b0F. Combine salad dressing, 1 tsp lemon zest, 2 tbsp lemon juice, rosemary, garlic and mustard.
Place roast on a baking sheet and brush inside and out with dressing mixture. Roast for 30-35 mins, or until internal temperature is 130\u00b0F. Let rest for 15 mins before carving.
orm a paste.
Place roast in pan and spread paste
small bowl.
Place lamb in a large roasting pan
horoughly.
Salt and pepper crown roast generously.
Rub with a
f roast, place a small ovenproof bowl or cup in crown. Insert
celery, and crumbs.
Cook roast and stuffing:
Put 1
Two rack ribs can be substituted for the crown roast. Tie each rack in a circle.
Place bone tips up on rack in open shallow roasting pan, packing stuffing in center.
1. For the lamb: Adjust oven rack to lower-
o 350F degrees.
Sprinkle lamb with salt and black pepper
Season roast and place in shallow pan in preheated 325\u00b0 oven. Wrap bone
tips
with
foil
to
prevent
overbrowning. Roast, uncovered, 2
hours.
Saute
celery and onion in butter about 3 minutes.
Remove from heat and cool.
*A 5-pound roast is about 10 to 12 chops, serving 6.
Combine herbs, pepper, garlic, and olive oil in small bowl.
Squeeze juice from lemons into another small bowl.
Cut lemon shells into quarters and place in roasting pan.
Trim excess fat from lamb roast and place on top of lemon shells; make shallow, 3/4-inch-long slashes all over lamb.
Pour lemon juice over lamb.
Spread herb mixture over lamb and press firmly.
Sprinkle generously with sea salt.
Roast lamb at 400 for approximately 2-3 hours or until done as desired.
Make deep cuts in the lamb to the bone at 1
ven to 400\u00b0F. Wipe lamb with paper towel; rub with
o french the racks of lamb:
Make a cut on