Crown Roast of Lamb

Ingredients

• piece of the rack of lamb
• blanched chestnuts
• boiled in stock

Method

1. 1

   Make a circle with the piece of the rack of lamb, having the ribs cut and trimmed.

2. 2

   Press a cup into the center and tie a strip of salt pork about each bone, season and roast for 1 hour in a hot oven, basting frequently.

3. 3

   Remove the cup and the pork and fill in the center with blanched chestnuts, boiled in stock until tender and glazed in meat glaze.

4. 4

   Garnish and serve.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 10. The excerpt below is the record exactly as published.

Crown Roast of Lamb. Make a cii-cle with '! j.iece^ of the rack of lamh. havin.i;- the rihs cut and trim- med. Press a ciip into the centei' and tie a strij) of salt pork ahout each bone, season and roast for 1 hour in a hot oven, hasting 'freciuently. Remove the enp and the pork and fill in the center with hlanched chestnuts, hoiled in stock

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