I just picked up a beautiful crown roast of lamb for Christmas eve. I've never made on before and would love some advice.
I really don't want to stuff it because I'm also servind smashed potatoes and I think stuffing would be too much. I was thinking of placing some vegetables in the center, preferably brussel sprouts.
Does anyone have any thoughts on a nice looking vegetable dish for the center?
Next up, I have about 1.5 lbs of trimmings from the butcher frenching the roast. Any thoughts on what to do with that stuff?
Updated 2 years ago | 6
Updated 12 months ago | 7
Updated 3 months ago | 12
Updated 6 months ago | 6
Updated 1 year ago | 0