This year I cooked Thanksgiving dinner at my house--something that hasn't happened in many years. Usually I go to a friend's or out to dinner. I was all set to do a traditional turkey when Joseph suggested we do something different--had I ever done a crown roast of lamb? Well, no. But hey, how hard could it be? Turns out it is one of the easiest roasts, as long as you have the butcher french the bones and tie up the roast. ( I did two 7 bone racks). Then, season well and roast at 425 degrees for 30-35 minutes. Let it rest 10 minutes and slice into chops. I served it with a wild mushroom stuffing and a cherry relish thanks to my dear friend Troy Huff's homemade cherry jam. Pumpkin bundt cake with cream cheese filling was a decadent finish.
