Crown Roast of Lamb

Name: Crown Roast of Lamb
Ingredients: using ten ribs or more.; pour into pan 1 c. boiling water.

From Canadian cook book, 1924

Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2605Calories

179 gProtein

38 gCarbs

188 gFat

Full nutrition (31 nutrients)

Calories2605 kcal

Protein179 g

Carbohydrates38 g

Fiber2.6 g

Sugars0.2 g

Total Fat188 g

Saturated Fat81 g

Monounsaturated Fat77 g

Polyunsaturated Fat15 g

Cholesterol700 mg

Sodium1127 mg

Potassium2454 mg

Calcium271 mg

Iron32 mg

Magnesium234 mg

Phosphorus1693 mg

Zinc35 mg

Copper1.1 mg

Manganese0.3 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B61.5 mg

Vitamin B1224 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)2.5 mg

Niacin (B3)65 mg

Folate254 mcg

Choline6.2 mg

Water824 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 16. The excerpt below is the record exactly as published.

using ten ribs or more. 2. Pack trimmings in centre of crown; cover with weighted bowl to keep crown in shape. 3. Wrap ends of chops with greased paper to prevent burning. 4. Place on rack in roasting pan, sear in hot oven, reduce heat and pour into pan 1 c. boiling water. 5. Cook 20 mins. to 1 lb.; season when half cooked. 6. Remove paper from ends of bones; garnish with paper frills. 7. Fill centre with potato balls, green peas and carrots, or boiled chestnuts. 8. Serve with Brown Gravy and Currant Jelly, or Mint CROWN ROAST OF LAMB

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