|Hard at work, stuffing that roast.|
Lastly, you want to place small pieces of foil on top of each piece of bone. You don't want to put a full piece of foil on the top of the whole roast - JUST the tips of the bones so that they don't dry out. Then you cook the roast in a deep roasting pan, completely stuffed, at 325 degrees for about 15-20 minutes per pound. We had a 12-pounder (and by the way, you won't find ones much smaller than that...this is definitely something to serve with guests over!) and it took just over three hours. Temperature-wise, you want the meat to be at about 150 degrees before you remove it from the oven. If that sounds too rare, you can cook it more, though I make no promises that it won't be dried out!!
Once the roast is out of the oven, you want to cover it with foil and let it sit for at about five minutes. Then to cut and serve it, you want to cut down through the space between the bone tips at the top. Like you're slicing a cake, the first piece/chop might be tough to extract, but moving forward the rest should come out nice & pretty.
|The masterpiece is done cooking, though minus the fun little white crowns|
on the bone tips...they are impossible to find!
Served with my own pear salad creation (toasted almonds, mixed greens, goat cheese & homemade pear vinaigrette).