Crown Roast of Lamb

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I prepared this Crown Roast of Lamb yesterday for Christmas dinner. Talk about oooos and ahhs. My family tried to suck every bit of flavor from those bones. When I make it again I think I will give everybody a crown to wear at dinner.
Thanks Alton Brown.
Fredia Rainey

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This is not a cheap dish, with the crown roast (already frenched at $30, but boy is it tasty! I would cook the meat just a bit more, and there was very little fat or juice to create a sauce or even a glaze without some cornstarch and water with a little chicken broth as well. But the result is some of the most tender and juicy lamb I have ever had!

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My family can't get enough of this. It may be expensive, but well worth it.

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This recipe was absoloutely wonderful. The herbs, dijon, and sherry vinegar produced a beautiful and very flavorful crust on the outside. I cannot change anything about the recipe as it was absoloute perfection to us. Thanks Alton for a wonderful, elegant and pretty easy addition to our Sunday and Holiday dinners. I am making it again.