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1
Preheat oven to 325F.
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2
Fill the center of the roast with a ball of foil to keep the crown in shape during roasting, and cover the bones with foil or cubes of fat to prevent them from charring.
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3
Season the roast well with salt, pepper, and tarragon.
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4
Roast on a rack, allowing about 1315 minutes per pound for pink lamb.
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5
With a crown it is difficult to take a reading on a meat thermometer.
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6
Let the roast stand for about 10 minutes in a warm place.
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7
Remove the covering on the ends of the ribs and replace them with paper frills.
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8
Fill the center of the crown with any of the following:
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9
1.
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10
Tiny new peas mixed with tiny onions, well buttered.
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11
2.
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12
A rice pilaf mixed with finely cut and quickly sauteed lamb kidneys.
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13
3.
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14
A puree of chestnuts, with braised chestnuts as a garnish.
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15
4.
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16
Braised chestnuts and Brussels sprouts.
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17
5.
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18
Sauteed mushroom caps sprinkled with tarragon, parsley and chives.
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19
6.
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20
Cracked wheat.
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21
7.
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22
Wild rice and almonds.
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23
Serve the pan juices, or anchovy-flavored Hollandaise sauce of a bearnaise sauce, substituting fresh mint for the tarragon in the latter.
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24
Also serve a Bibb lettuce salad tossed with diced cooked beets.
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25
Drink a modest Bordeaux wine such as Chateau Grand Puy Lacoste or a Cos d'Estournel.
