2 racks of lamb that your butcher has cut most fat from & tied into a
crown roast
1 med. onion, diced sm.
1 lg. carrot, diced sm.
1 stalk celery, diced sm.
1 (12 oz.) can beef stock or 2 cubes beef bouillon
2 tbsp. flour
Salt
Pepper
Garlic powder
Onion powder
Few ounces red wine
2 tbsp. oil

1. Preheat oven to 450 degrees.

2. Sprinkle roast inside and out with salt, pepper, garlic powder and onion powder.

3. Insert a meat thermometer into the thickest part of the meat without letting it touch any bone.

4. Place 1/2 of the diced onion, carrot and celery in the bottom of a roasting pan.

5. Place the roast on top of the diced vegetables in the roasting pan.

6. Cover the tips of the rib bones with foil to prevent burning.

7. Place the roast in the hot oven and immediately reduce the temperature to 350 degrees.

8. Saute the remaining 1/2 vegetables in the oil until lightly brown.

9. Add can of beef stock or bouillon cubes and appropriate amount of water. Allow this liquid to simmer slowly until it reduces by 1/2.

10. When the roast is cooked, remove from oven. The internal temperature of the roast will be 135 degrees for rare, 155 degrees for medium or 165 degrees for well done. The meat will cook for approximately 20 to 25 minutes per pound for medium.

11. Now that the roast has been removed from the oven, put it aside to rest and quickly complete the pan gravy.

12. Pour off all but 2 tablespoons fat drippings from the roasting pan. Heat the 2 tablespoons drippings in a saucepan.

13. Add the flour to the drippings and cook, while stirring, until nicely browned (about 5 minutes). This is called a "Roux", and will thicken the gravy.

14. Use your third and fourth hands to heat the roasting pan on the stove top. When things get sizzling pretty well, pour in a few ounces of water and red wine to de-glaze the pan. Continue stirring until everything is loose from the pan.

15. Now strain all the liquid from the roasting pan and the other pan with the beef stock through a fine strainer.

16. Take this strained liquid and slowly mix into the roux with a wire whisk on medium heat.

17. Continue stirring the gravy while it simmers. Taste and adjust seasoning.

18. Hopefully, the gravy didn't take more than 15 minutes. That's about how long you want the meat to rest before carving.

19. Present the roast and gravy on the dinner table in the fancy serving plate and gravy boat that you received at your wedding shower. If the butcher gave you the paper frills to put on the ends of the bones, use them now.

20. Carve by slicing down along each rib bone and serve with the pan gravy on the side or mint jelly.