Crown roast of lamb from Gourmet's Holidays & Celebrations (page 21) by Gourmet Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Saffron rice timbales; Gingered carrots; Asparagus with scallion and parsley

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned beef broth for brown stock. You may use the Brown stock recipe on p. 197, using lamb trimmings instead of veal shanks.

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