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Ingredients
- 1/2 c. vegetable oil
- 1 teaspoon dry rosemary, crushed
- 1 teaspoon dry thyme, crushed
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon paprika
- 4 cloves garlic, chopped
- 1 (14 to 16 rib) crown roast (about 7 lbs.)
- Salt and pepper
Directions
- Mix together oil, rosemary, thyme, sage, paprika and garlic in small bowl. Season meat with salt and pepper. Brush meat with seasoned oil mix. Place meat, bone end up, in shallow roasting pan; wrap bone ends with aluminum foil to prevent excessive browning. To hold shape, place a small ovenproof bowl or possibly souffle dish in center of roast; secure with string.
- Insert meat thermometer so tip is in center of thickest part of met and does not rest on fat or possibly bone. Roast in 325 degree oven for 17 min per lb. (about 2 hrs for a 7 lb. roast), brushing with oil mix occasionally. Transfer roast to heated platter; drain drippings from pan, reserving 1/4 c. for gravy. Tent with foil and let stand 20 min. Remove bowl from center of roast and throw away foil and string. Spoon Savory Pilaf into center. Yields 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 123g | |
| Calories 990 | |
| Calories from Fat 968 | 98% |
| Total Fat 109.49g | 137% |
| Saturated Fat 8.27g | 33% |
| Trans Fat 2.81g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 90mg | 3% |
| Total Carbs 5.66g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.24g | 0% |
| Protein 1.01g | 2% |
