2 lamb loin sections with ribs (enough to form a crown roast)
1 Salt pork, thinly sliced, as needed to wrap bone tips
1 Buttered paper (parchment), as needed to cover bone tips during roasting
1 batch Puree of Chestnuts (for filling center after roasting)
Instructions
1. Select two lamb loin sections that include the rib bones. Scrape the meat and membrane away from between the ribs, down as far as the lean meat begins. Trim the backbone (chine bone) from each section.
2. Shape each loin section into a semicircle with the rib bones facing outward. Sew or tie the two semicircles together at their cut ends to form a full circular crown.
3. Trim the exposed rib-bone tips so they are even. Take care not to leave them too long. Wrap each bone tip individually in a thin strip of salt pork to prevent scorching during roasting.
4. Place the crown on a rack in a roasting pan. Cover the wrapped bone tips with buttered parchment paper. Roast in a hot oven at 425°F (220°C) for 1 hour 15 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (away from bone) reads 145°F (63°C) for medium-rare or 160°F (71°C) for medium, and the exterior is deep golden brown.
5. Remove the pork strips from the bone tips before bringing the crown to the table. Fill the hollow center of the crown with Puree of Chestnuts and serve immediately.
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