Crown Roast of Two Racks

Ingredients

• 2 frenched Finnsheep racks of lamb
• Butcher's twine
• 2 tbsp ghee, salt, pepper
• 4 garlic cloves and a handful of rosemary for the center
• Root vegetables or a rice pilaf to fill the crown (optional)

Method

1. 1

   Stand the racks upright, fat sides out, and bend them into a circle, bones pointing up like a crown. Tie firmly at the base and middle with twine.

2. 2

   Season inside and out. Tuck garlic and rosemary into the center, and fill with par-cooked vegetables if you like.

3. 3

   Roast at 375°F for 40–50 minutes, checking the thickest chop for 125–130°F.

4. 4

   Rest 15 minutes before carrying it to the table whole — it's the single most dramatic presentation in lamb cookery. Snip the twine at the table and carve down between the bones.