|1 crown roast||16 round potatoes, about 1 ½ inches in diameter|
|Olive oil||1 head cauliﬂower|
|Salt and pepper||4 carrots, cut into 1-inch rounds|
|16 cherry tomatoes||Mint sauce|
|1 bunch broccoli||16 medium-sized mushrooms|
Rub the roast with oil and salt and pepper. Wrap piece of aluminum foil around the tips of the bones so they will not burn. Cook the roast in a large pan in a 360° oven (15 minutes per pound for a rare roast). On the side, cook all the vegetables. The tomatoes can be blanched for a few minutes. (You can cook them longer if you prefer, but keep in mind that vegetables should not be overcooked.) Remove the roast from the oven. Take off the foil and replace with paper panties. Fill the center of the roast with the vegetables, intermixed.
Serve with mint sauce.