Nice to know
Have you butcher prepare the crown roast for you or do it yourself as follows: Trim the fat off the back of the rack and clean the bones. Make a cut between each bone on the lower side of the ribs, taking care not to cut too deeply into the meat. Arrange the racks end-to-end and bend them, bone side outward, to form a crown shape. With kitchen string, tie the meat at the base of the bones.
If you can't find quince jam or jelly, substitute fig jam or jelly.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.
Specify email address and password linked to your ricardocuisine.com account
Not a member yet ?
Signup today, it's free !Connect using your Facebook profile.
Information will not be posted to Facebook without your permission.
Comments
Alma M.
Amazing ingredients together!
Doug R.
Excellent recipe and made no changes
Rate this recipe
Login to rate this recipe and write a review.
LoginNot a member yet? Sign up today, it's free!