Crown Roast With Vegetables

• 2 teaspoons black peppercorns, cracked
• 1 tablespoon celery seed
• 1 1/4 teaspoons salt
• 1 crown roast of lamb
• 2 medium celery roots, trimmed, peeled and cut into 3/4-inch cubes
• 8 medium carrots, trimmed, peeled and cut into 1/2-inch lengths
• 4 medium baking potatoes, peeled and cut into 3/4-inch cubes
• 1 1/2 tablespoons olive oil
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

1. To make the lamb, preheat oven to 425 degrees.
2. Combine the cracked peppercorns, celery seed and salt and rub over the outside of the roast.
3. Bake, using recipe for Basic Crown Roast of Lamb (see recipe).
4. To make the vegetables, toss the celery roots, carrots and potatoes with the olive oil, salt and pepper in a roasting pan.
5. When the lamb has cooked for 15 minutes, place the roasting pan with vegetables in oven.
6. Roast for 45 minutes, tossing the vegetables from time to time.
7. Remove roast and vegetables from oven.
8. Let roast rest while keeping vegetables warm, then turn roast over, place on a platter and fill the cavity with the vegetables.
9. Place into a serving dish any vegetables that don't fit.
10. Serve immediately.

black peppercorns, celery, salt, crown roast, celery roots, carrots, baking potatoes, olive oil, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1307 (may not work)