How to Tie a Crown Roast of Lamb
- 1). Examine the racks carefully, for blemishes or any bone chips left by the butcher. Trim the ends of each rack to be perfectly flat. Pat the exposed surfaces dry with a paper towel, and wipe away any bone chips or other debris.
- 2). Check that the butcher did a good, clean job of Frenching the racks. If there are bits of cartilage or meat still adhering to the cleaned rib bones, scrape them off with your knife.
- 3). Lay the racks on your cutting board, with the bone-side facing up. With the tip of your knife, cut lightly through the membrane layer between each rib. This makes it easier to bend the racks. Take care not to cut into the meat, which will cause it to lose juices during cooking.
- 4). Stand up the two racks on your cutting board, with the meat sides facing in and the bone sides facing out. Wrap kitchen twine loosely around the middle of the racks. Bend the racks to make a circle, and tighten the twine. Knot the twine tightly, and cut away long ends.
- 5). Wrap the bottom portion of the racks with twine, in the same manner. Pull the twine tight, to draw in the bottom of the roast and force the bones apart at the top. Tighten the twine and tie a knot, cutting off any long ends.
- 6). Season the roast lightly with salt and pepper, inside and out. Add any extra seasonings or glazes, and prepare as directed by your favorite recipe.
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