Crown Roast of Lamb with Bright Green Tabouleh

1. 1

   Position a rack in the center of the oven and preheat the oven to 450F.

2. 2

   Season the crown roast with the thyme and with generous amounts of salt and pepper, pressing the seasonings into the meat.

3. 3

   Cover the tips of the bones with aluminum foil to prevent burning, and place the roast in a shallow roasting pan.

4. 4

   Roast for 30 minutes for perfectly cooked medium-rare meat.

5. 5

   If you like your lamb cooked to medium, add another 5 minutes of cooking time.

6. 6

   Place the roast on a decorative round serving platter, and let it rest for 10 minutes.

7. 7

   Then fill the center with the tabouleh, and garnish the tabouleh with a full, leafy mint sprig.

8. 8

   Arrange the watercress and the remaining mint sprigs around the roast.

9. 9

   To serve, spoon the tabouleh from the center of the roast onto plates; then carve the roast between the bones into chops.

* Per serving · 4 servings · Values may vary.

No additional tips available.