Crown of Lamb

Ingredients

• the ribs on the outside
• small cube of salt fat pork
• wrap each rib with bacon

Method

1. 1

   Shape each piece of lamb rib in a semi-circle and sew together to form a crown.

2. 2

   Trim the ends of the bones evenly.

3. 3

   Cover the ends with salt fat pork or bacon to prevent burning.

4. 4

   Roast for 1.25 hours or until tender.

5. 5

   Remove the cubes of fat before serving.

6. 6

   Fill the center with peas.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 229. The excerpt below is the record exactly as published.

the ribs on the outside, shape each piece in a semi-circle and sew together to form a crown. Trim the ends of the bones evenly and do not leave them too long. Cover the end of each with a small cube of salt fat pork or wrap each rib with bacon to prevent the bone from burning. Roast 1^4 h or until tender throughout. Remove the cubes of fat before serving. The center of the crown may be filled with the peas. Peas Shell I qt. or 3 pints of peas and cook in a small amount of water till tender, see p. 293, adding salt the last 15 m. Sliced Tomatoes and Cucumbers Peel and chill 2 good sized tomatoes. Pare thickly 2 cucumbers, slice very thin and let stand for an hour or more in salted ice water. When ready to serve arrange alternate slices of tomatoes and cucumber on a lettuce leaf, cover with salad dressing and serve. Peach Ice Cream See p. 350, directions for Strawberry Ice Cream. In this case use i>2 pts. crushed peaches and i>^ c sugar. Then proceed as directed. Preparing the Meal About 2 h before dinner time prepare the crown of lamb

Cook this with the app: pantry check, scaling, and the assistant.