There will be 7 ribs to each rack, so you'll get 21 ribs.
1. Preheat the oven to 200°C. Avoid using lamb or pork mince to fill the centre, but place the crown in a roasting tin with the potatoes, chestnuts and prunes piled in the middle
2. Cook for 20 minutes at 200°C, then reduce the heat to 170°C for a further hour. Although the cooking time results in a more medium cook to the lamb, it does enable the fat to render down and run away. If your preference is for very pink lamb chops, choose to cook a guard of honour instead. This is taking two racks of lamb, lining them up facing each other and pushing the rib bones between each other. Again, quite an impressive joint, but the heat can get exposed to the fat quicker, enabling it to melt away.
1.7kg Crown Roast
Enough new potatoes to fill the centre of the crown, parboiled and tossed in butter
A small handful of pre-cooked chestnuts
Four or five stoneless prunes, roughly chopped.