1 (16-rib, 5 1/2 to 6-pound) crown roast of lamb
1 tablespoon olive oil
2 cloves garlic, finely chopped
2 teaspoons fresh or 3/4 teaspoon dried rosemary leaves
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 bunch watercress, rinsed and crisped


1. Preheat oven to 325 degrees F. Place roast in shallow roasting pan. Rub with olive oil; sprinkle with garlic, rosemary, salt and pepper.
2. Roast lamb until a meat thermometer inserted between ribs registers 140 degrees F for medium rare, 1 1/2 to 1 3/4 hours.
3. Transfer roast to platter; cover loosely with aluminum foil and set aside 5 to 8 minutes before carving until temperature rises to at least 145 degrees F.
4. To serve, arrange watercress in center for presentation, then carve into 2-chop portions.

Before Easter you are likely to see crown roasts already prepared in the supermarket. If not, ask the meat service counter or a butcher to prepare an unstuffed crown roast of lamb using two 8-rib racks of lamb. If this is not easy in your neighborhood, use these same instructions to roast two 8-rib racks without having them shaped into the crown. Arrange them in a bed of watercress; the results will be just as delicious.

Crown Roast of Lamb
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