Instructions: Preheat the oven to 400 degrees.

French the bones from the saddle rack. Using butchers twine, tie the rack into a crown roast. Season the roast with olive oil and Emerils Essence. Place the roast on a roasting pan and place in the oven. Roast for 25 to 30 minutes, for medium-rare. Allow the roast to rest for 5 minutes. Place the roast on a platter. Fill the center with the roasted potatoes. Spoon the sauce over the top. Garnish with parsley.

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