Ingredients
- 12 potatoes (new)
- 3 garlic (cloves peeled)
- 3 - diner
- 2 more ribs per person
- 1 crown roast of lamb
- 60 ml olive oil
- 26 gr butter (unsalted)
- 8 gr salt
- 6 gr pepper (freshly ground)
- 3 gr rosemary
- some watercress
warmed platter, and let rest 5-to-10 minutes before serving. If waiting longer, cover with foil to retain heat. To serve, place paper frills on the rib bones and fill the center with vegetables or stuffing, surround with potatoes and garnish with watercress or curly parsley. Any sauce would be served on the side. Makes 6 to 8 Servings
