Crown Of Lamb With Peas Recipe

Instructions

1. Select parts from 2 loins containing ribs, scrape flesh from bone between ribs, as far as lean meat and trim off backbone.
2. Shape each piece in semicircle, having ribs outside and sew pieces together to form a crown.
3. Trim ends of bones evenly and rather short and wrap each bone in thin strip fat scraps to prevent bone from burning.
4. Place on rack in dripping pan with bowl in center of crown to preserve its shape.
5. Dredge with flour, sprinkle with salt and pepper, basting frequently with melted vegetable shortening, and allowing 9 minutes to the pound for roasting.
6. Cover bones with vegetable shorteninged paper.
7. Remove paper from bones before serving and fill the center with peas.
8. Place paper frills on chop bones and parsley around base.
9. The center of crown may be filled with potato balls, French fried potatoes, or puree of chestnuts.