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Crown Roast Advice

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Hi folks,
I just picked up a beautiful crown roast of lamb for Christmas eve. I've never made on before and would love some advice.

I really don't want to stuff it because I'm also servind smashed potatoes and I think stuffing would be too much. I was thinking of placing some vegetables in the center, preferably brussel sprouts.

Does anyone have any thoughts on a nice looking vegetable dish for the center?

Next up, I have about 1.5 lbs of trimmings from the butcher frenching the roast. Any thoughts on what to do with that stuff?

Thanks,
Chris

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  1. if the trimmings are bite sized, make a braise with sherry, pearl onions and carrots...mmmm. if they are more like shavings, maybe shepherd's pie?