Recipe of the Week | Lamb Crown Roast

Lamb Crown Roast

This show-stopping lamb dish will be sure to impress on Easter Sunday.

Lamb Crown Roast

  • Servings: 6
  • Time: 90 mins
  • Difficulty: easy
  • Print

Calories 429 per portion
Fat 30g (13g sat) per portion

Ingredients

  • 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)

Instructions

  1. Preheat the oven to 200°C/180°fan/Gas 6.
  2. Bend the racks to form a crown, fat side inward, and secure with string.
  3. 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.
  4. 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.

Cook’s tip
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.

 

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