Crowning Glory

• Crown lamb roast gets its name from its very crown-like appearance. To get the full circle to close, racks must be tied together. Choose lamb that's firm, red and fresh. Make sure that the butcher doesn't cut the rack into chops -- you want to keep the rack intact to create the crown shape. Two racks are usually enough, but if you're feeling decadent, three racks make an impressive triple-crown roast.

That's Shallot

• Shallots look and smell like miniature onions. Some shallots are strong flavored, but most have a more subtle taste than garden onions. While shallots will roast well, they take much less time to cook than a full rack of lamb. Instead, try using shallots in a rich gravy. For example, chop two large shallots and sweat them in butter for five minutes in a large pan. Add a pinch of rosemary and dry white wine, and then bring to a boil. Pour in a small amount of chicken stock and simmer until thickened. This makes a delicious shallot sauce to pour over the crown roast lamb.

Roast With the Most

• A lamb crown roast made up of two racks of seven chops – making 14 chops in total – cooks best in an oven set to 450 degrees Fahrenheit. Brush the meat with seasoned olive oil. Cover the top of each chop bone with a foil hat to prevent it from burning. The roast will take around 20 minutes to cook to rare, longer for medium. However, because oven cooking speeds vary, it's safest to use a cooking thermometer to check the internal temperature. The USDA recommends a safe temperature of 145 degrees F for roast lamb.

Last Minute Shallots

• If you leave the shallots to cook as a side dish or roasted vegetable, remember they contain less water than large onions and will burn faster. Small shallots take only 10 to 15 minutes long to roast. Coat in a little olive oil to prevent drying. If frying chopped shallots, use a low heat for five to eight minutes. If you're serving a side salad with the crown roast lamb, diced raw shallots give a nice sharp taste to complement the juicy lamb.