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By jimcoliton -
Bowie MD
on January 28, 2012
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I made this on New Years Day for a romantic dinner with my wife. She's not much of a lamb eater, but this was just great. The lamb was tender and the spice rub gave a wonderful counterpoint to the richness of the lamb. I filled the center of the crown with red potatoes roasted with sea salt and rosemary, and surrounded the crown on the platter with a saute of zucchini, artichokes, roasted red peppers, and dried tomatoes. I did not make the pan sauce from the lamb because there were enough other flavor elements on the platter. It looked festive and was a great treat for my wife and I.