As you may remember from the program, this special-occasion recipe is for a crown roast of pork rather than lamb which always is more expensive.

In order to make a crown roast, your local butcher will take two whole loins of eight ribs each and tie them together to yield one huge, heavy crown roast of pork with 16 ribs.

Your butcher will also be happy to "french" the loin meaning he or she will cut the fat out from between the ribs so that the rib bones stick up from the roast - resembeling a "crown".

1 crown roast of pork (tied & frenched by your butcher)
1/4 cup olive oil
fresh rosemary
salt and pepper

Preheat oven to 325 degrees. Place crown roast in a large roasting pan or large skillet suitable for the oven. Sprinkle with the oil, salt, pepper and chopped fresh rosemary. Rub roast well to cover with seasonings.

Cover rib bone tips with aluminum foil. Insert meat thermometer into thickest part of meat. Roast in the oven for 2 to 4 hours or until meat thermometer reads 170 degrees internal temperature.

Serving suggestions:
Fill center of the roast with a mix of couscous and green peas. Or fill with your favorite stuffing.
Before serving, cover tips with paper frills available at the grocery store (ask the butcher if they are not at his counter).