So My Wife Talked to the Meat Cutter.....
Thanks for the replies.
What I wound up doing was to stuff all the nooks and crannies with peppers (jalapeno, serrano, and bells), whole garlic cloves, and potato spears. The center was filled with more potato, bell pepper, and carrot.
I rubbed the whole roast with salt, pepper, crushed garlic, toasted sesame oil, and ground red chili pepper, then into the oven at 400 degrees for about fifteen minutes, then 275 for 4 hours. At four hours I cranked up the heat to 450 for about fifteen minutes.
The roast came out super moist and quite tasty.
A LOT of juice was rendered from the roast, so much that I had to ladle several cups of out of the pan during cooking. That was used for a really good gravy.
I realize that your crown roast has come and gone. I can't stand the stuff though your version sounds a little better than the overcooked, unseasoned roast that marked our holiday dinners. In the future, think about putting kumquats on the feet when you serve, that was always the highlight at my house!
The crown roast is usually cooked with a stuffing inserted into the crown, with more packed around the base on the outside, and carved between the ribs to provide individual servings complete with portions of stuffing. Since your roast looks like it has already been tied into the crown shape, it's probably safe to assume it has been properly trimmed by the butcher.
Basically, the procedure is to line a roasting pan with foil and place the meat on top (the foil is so you can remove the roast after cooking without dislodging the stuffing). Prepare the stuffing, pack it inside the crown and around the base. Protect the stuffing at the base of the crown by wrapping it with a strip of folded foil. Wrap the individual rib tips in foil to prevent them from charring. Place in a 400-degree F oven, then after ten minutes reduce the heat to 325-degrees F. Roast for 25 minutes per pound to an internal temp of 165 degrees F. (weight the roast after stuffing to determine total weight).
When the roast is done, remove the foil from around the base and the rib tips and wrap the ends of the foil lining the tray over the crown; slide a wide spatula under the wrapped up crown and transfer to a warmed platter. Unwrap the foil and using the spatula, ease the foil out from under the roast. Allow the roast to rest for 15 minutes or so, then cut between each pair of ribs , starting from the center of the crown and slicing down to the base so that two pieces of stuffing are carved out with each chop.
As for stuffing, you might try this sausage-apple stuffing made with 3/4 cup finely chopped onion sauteed for five minutes before adding 1/4 cup finely chopped celery and 1/2 cup coarsely diced apple and cooking a further five minutes, then scrape into a bowl to mix with 1/2 cup fresh bread crumbs, 1 lb ground pork and 1/2 pound sausage meat, 1/2 cup parsley, sage, and S&P. Check for seasoning before stuffing into and around the crown roast.
Crown roast is quite a production and an impressive presentation. Good luck!