Ingredients

1 crown roast of lamb
1-2 tablespoons sage
4-5 cloves garlic, minced
1 tablespoon salt
1 teaspoon pepper
4-5 potatoes, peeled and quartered
4-5 carrots, peeled and quartered
10-15 pearl onions, peeled

Directions

Prepare lamb racks by removing the fat cap, and feather bones, french the ribs and tie together to form the crown roast. (If unfamiliar with the methods used, as your butcher to prepare the crown roast.)

Combine the sage, garlic, salt and pepper; rub onto the roast.

Put a ball of foil in the center of the roast to hold the shape and a piece of foil on the rib ends to prevent them from burning.

Heat the Dutch oven with 10-12 coals underneath; 18-20 coals on the top. Cook roast for 25-30 minutes; remove the foil pieces and add the vegetables. Continue to cook for another 25-30 minutes. Monitor the heat so that the vegetables don't burn. Cook until the vegetables are tender and the internal temperature of the roast is 140-160 degrees, depending on your preference. Remove the roast from the Dutch oven; let rest for 10-15 minutes before carving. Glaze the vegetables in the meat juices and display in the middle and around the roast, garnish with fresh herbs. Makes 6-8 servings.