Apr 3

Many people have asked for this recipe

For the lamb:
1 lamb crown roast,
about 4 pounds
extra-virgin olive oil for brushing
salt and freshly ground pepper
2 cloves garlic, minced
2 bay leaves

For the potatoes:
2 tablespoons extra-virgin olive oil,
plus extra 2 cloves garlic, peeled and crushed
1⁄4 pound pancetta, sliced
1 cup Aglianico del Vulture,
or substitute a dry red wine
1 stalk celery, chopped
14 small potatoes, cut in half
2 bay leaves, plus extra for garnish
salt and freshly ground pepper

Preheat the oven to 450°. Brush the roast with olive oil. Season with salt, pepper, garlic and the bay leaves. Arrange the crown roast in a roasting pan. Place a ball of aluminum foil in the center of the roast and cover the tips of the bones with aluminum foil to keep them from burning. Transfer the roast to the oven to cook until a meat thermometer inserted into the thickest part of the lamb reads 145°. Baste with the cooking juices every 20 minutes.
Meanwhile, prepare the potatoes: In a heavy-bottomed skillet over medium heat, warm the olive oil. Add the garlic and pancetta and sauté for 2 minutes. Remove the garlic when it starts to turn golden. Deglaze with the Aglianico. Add the celery, potatoes, bay leaves, salt and freshly ground pepper and cook until the potatoes are tender. Set aside and keep warm.
Transfer the lamb and potatoes to a platter and top with the pan juices. Remove the cooked bay leaves, garnish with fresh bay leaves and serve. Serves 8