It may be cut with or without the flank. In
either form, it is rolled and then skewered or tied into shape.
To roast such a piece, remove all superfluous fat, dredge with flour,
salt, and pepper, place in a pan, and sear in a hot oven. Then reduce
the heat, place a small quantity of water in the pan, and bake for 2-1/2
to 3 hours, basting from time to time during this cooking process. Serve
with or without mint sauce, as desired.
36. Crown Roast of Lamb.--A very attractive roast is made by cutting the
same number of corresponding ribs from each side of the lamb and
trimming back the meat from the end of each rib. Such a roast is called
a crown roast. Fig. 10 shows a crown roast with the ribs trimmed, the
two pieces fastened together, and paper frills placed on the ends of the
bones. Such frills are usually added by the butcher, but they may be
purchased in supply stores and put on in the home.
[Illustration: FIG. 10]
To prepare a roast of this kind, cook in the same way as a roast leg or
saddle. When it is sufficiently baked, fill the center with a cooked and
seasoned vegetable. Brussels sprouts, peas, string beans, asparagus, and
cauliflower are especially suitable for this purpose. Just before
serving, cover the ends of the bones with paper frills, as shown in the
illustration.
37. Lamb and Mutton Chops.--Chops of mutton or lamb are obtained from
two sources.
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