1 crown roast of lamb
= (two 8-chop racks tied together)
2 teaspoons dried thyme
Coarse salt
Freshly-ground black pepper
4 cups Winter Mint Wild Rice
4 large mint sprigs
4 large bunche watercress
Crab apples or lady apples and kumquats
Mint jelly
Directions: one line for each direction. When saved the lines will be numbered.
Preheat the oven to 450 degrees.
Season the roast well with thyme, salt and pepper. Cover the bone tips with foil to prevent burning; place in a shallow roasting pan. Roast 30 minutes for medium-rare meat, or 35 minutes for more well-done meat. Let rest 10 minutes before carving.
Remove roast to a decorative serving platter. Fill the center with warm rice. Garnish the center of the rice with the mint sprigs. Around the roast, garnish with watercress, apples and kumquats.
To serve, spoon rice from the center of the roast onto plates, then carve the roast and serve the chops. Pass the mint jelly!
This recipe yields 8 servings (2 chops per person).
