A very attractive roast is made by cutting the same number of corresponding ribs from each side of the lamb and trimming back the meat from the end of each rib. Such a roast is called a crown roast.
To prepare a roast of this kind, cook in the same way as a roast leg or saddle. When it is sufficiently baked, fill the center with a cooked and seasoned vegetable. Brussels sprouts, peas, string beans, asparagus, and cauliflower are especially suitable for this purpose. Just before serving, cover the ends of the bones with paper frills.