Basic Crown Roast of Lamb

• 1 crown roast of lamb, prepared by butcher
• 6 to 8 cutlet frills (optional)

1. Preheat oven to 425 degrees.
2. Place the roast crown-side down in a roasting pan.
3. Bake for an hour.
4. Turn the roast over and place on a serving platter.
5. Decorate each rib bone with a paper cutlet frill, if desired (they are available at Zabar's, 2245 Broadway, at 80th Street, Manhattan).
6. Serve immediately.

crown roast, frills

Taken from cooking.nytimes.com/recipes/1306 (may not work)