My mom made the most amazing Crown Roast.
She would cut a lot of the fat off, and throw it into a blender with rosemary, garlic, salt, pepper, and a little olive oil.
She blended it up into a mushy paste, and then smeared it all over the outside of the roast.
When it came out, it was an unbelievable crunchy golden color that tasted unbelievable.
I have never been able to replicate it exactly. I think it is another one of those things where she left out a part of the recipe when she told me how she did it!
In retrospect, I think I am simply not adding enough garlic. My mom was insane with garlic, but...her food never had that “garlicy” taste...which I am not a fan of.
Try a tablespoon of Brown SUGAR added to the mixture...................
Fresh garlic, or garlic powder?
Another quick question, was it just regular salt, or did she ever use Larry’s seasoned salt? My MIL uses LSS in her meatloaf, and it makes a big difference.
The saying around out house is: “Of course we’re going to triple the garlic — what’a we makin’, baby food?”