This show-stopping lamb dish will be sure to impress on Easter Sunday.
Lamb Crown Roast
Calories 429 per portion
Fat 30g (13g sat) per portion
- Racks of lamb 2, with 6–8 cutlets each
- Butter 50g (2oz)
- Onion 1 large, peeled and chopped
- Garlic 2 cloves, peeled and crushed
- Celery 3 sticks, sliced
- Dried apricots 50g (2oz), chopped
- Dried cherries 50g (2oz), chopped
- Pistachio nuts 50g (2oz), chopped
- Fresh breadcrumbs 110g (4oz)
- Chopped mint 3 tbsp
- Lemon 1, grated zest and juice
- Egg 1, beaten
- Salt and freshly ground black pepper
- Steamed new potatoes and vegetables to serve (optional)
- Preheat the oven to 200°C/180°fan/Gas 6.
- Bend the racks to form a crown, fat side inward, and secure with string.
- Melt the butter in a pan and fry the onion, garlic and celery for about 5 minutes until softened. Stir in the chopped apricots, cherries, pistachios, breadcrumbs, mint, lemon zest and juice, egg and seasoning. Leave to cool slightly, then fill the crown centre.
- Weigh the filled crown, then transfer to a roasting tin, cover with foil and roast, allowing 15 minutes per 450g (1lb), plus 15 minutes. Leave to rest for 5 minutes before carving. Serve with new potatoes and a selection of vegetables, if you like.
To make gravy, transfer the lamb to a warm plate and keep hot. Pour off any fat to leave the juices then stir in 2 tbsp plain flour, cook briefly then stir in 300ml (½ pint) lamb stock, 150ml (¼ pint) dry white wine and 1 tsp Dijon mustard. Season, bring to the boil and cook for 2 minutes then strain into a gravy boat and serve.