Does anyone have experience with any of the following roasting recipes for Crown Roast of Pork? I've cooked most other pork cuts, but not this one. The three recipes I've narrowed it down to are in:
Mark Bittman's How to Cook Everything
Judi Rodger's Zuni Cafe Cookbook (standing rib roast, but it's the same thing)
and the 1974 edition of the Joy of Cooking
each has different recommendations for starting temperatures and when to turn down the heat, and Judy Rodgers' is 400F throughout, with the additional preseasoning step 3 days in advance.
Any other suggestions as to good roasting instructions/recipes would be appreciated.
For the herb rub, I'm thinking either rosemary/lemon zest/pepper, or Judy Rodgers' Coriander/Fennel Seed/Garlic, but other flavor combos would be good to know.