I used to think that a crown roast was a complicated affair. It would be if I had to make the "crown" myself. But these days, it comes "ready-made", and can even be ordered in advance from the meat shop. All I had to do was rub the spice mix all over and let it chill a couple of hours. Then it gets baked (roasted) in the oven for a couple of hours and it's ready!
It would have been nice (definitely prettier) if I knew how to make those little "chef hats" to cover the ends of the bones...
The spice mix I used was a special blend that my mom gave me (she got it abroad in one of her travels).
The biggest problem that I encountered was how to carve the roast. I tried 3 different kinds of knives! The meaty parts are easy enough to slice (the meat is quite tender!) but I keep hitting some kind of bone and short of hacking the roast, I kept changing knives.
In the end, friend T provided the solution... which I have dubbed the Sxxxx-Hxxxxx Maneuver... simply put, hubby held a bone, T held another and they both pulled!
Easy-peasy!
Who needs a knife? (The meat was so tender we could "cut" it with a spoon!)
