Crown Roast of Lamb with Okra

Name: Crown Roast of Lamb with Okra
Yield: 8 servings
Ingredients: Salt and freshly ground black pepper; 1 crown roast of spring lamb (prepared by the butcher), about 16 chops; Lemon juice; 1½ cups finely minced onions; ¼ cup butter; ½ teaspoon sugar; 4 large ripe tomatoes, peeled, seeded and chopped; 2 tablespoons chopped fresh parsley; 2 cups wine vinegar; 2 pounds young okra; ⅓ cup olive oil

Preparation info

8
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 crown roast of spring lamb (prepared by the butcher), about 16 chops
Lemon juice
Salt and freshly ground black pepper
2

Main course
Gluten-free

Method

Preheat oven to moderate (350°F.).
Rub the crown of lamb on all sides with lemon juice, salt and pepper. Cover the tips of the roast with aluminum foil to prevent burning.
Place the roast in a roasting pan fitted with a rack