Hi folks,
I just picked up a beautiful crown roast of lamb for Christmas eve. I've never made on before and would love some advice.

I really don't want to stuff it because I'm also servind smashed potatoes and I think stuffing would be too much. I was thinking of placing some vegetables in the center, preferably brussel sprouts.

Does anyone have any thoughts on a nice looking vegetable dish for the center?

Next up, I have about 1.5 lbs of trimmings from the butcher frenching the roast. Any thoughts on what to do with that stuff?

Thanks,
Chris

Thanks Paul, I didn't think you were cracking wise, just trying to re-iterate my initial question.

Everyone's suggestions were very helpful, even though I got stuck at work last night and never even got the box open.

While I sincerely do appreciate any and all replies, I wasn't asking where I should look for recipes.

I was looking for something a bit more personal than a manufacturer's pamphlet.

Thanks,
Chris

I purchased a new Fagor pressure cooker. It's sitting at home waiting me to liberate it from its box. . .

Can anyone recommend a good, easy recipe for me to cut my teeth on this evening?

Hey folks,
Does anyone know a good place to get a full packer brisket (cryovac'ed) in NYC?

Thanks,
Chris