Crown Roast of Lamb RecipeOrigin: Britain Period: Traditional |
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This has to be by far the most spectacular of the lamb roasting joints. If you really want to make a statement at a dinner party then this is definitely the roast you should prepare. Ingredients:
2 best ends of lamb, each with 6 cutlets, chined (the backbone cut through so the joints can be turned) 
Crown Roast of Lamb Preparation:Method:Take the two best ends of neck and trim the ends of each cutlet bone, removing any meat to a depth of 2cm (this allows for later decoration). Using strong cotton or fine string join the two best ends together. Now bend the joints around, with the fatty side in the middle and join the two free ends together with cotton to form a crown shape. Now cover the exposed bone ends in foil to prevent burning. Melt the butter in a large saucepan and use to cook the onion, celery and apples until lightly browned. Stir-in the breadcrumbs, mint, lemon zest and lemon juice and the egg. Season to taste then take off the heat and allow to cool. Place the joint in a small roasting tin and fill the centre with the onion, apple and breadcrumb stuffing. Weight the stuffing down then place the entire joint in an oven pre-heated to 180°C. Cook for 30 minutes per 500g plus 20 minutes. Baste occasionally and cover with foil if the meat is browning too quickly. When ready, transfer the roast to a warmed serving dish and keep warm. Meanwhile, drain off all but 3 tbsp oil in the roasting pan, add the flour and mix to form a roux. Blend well and cook for about 2 minutes before slowly adding the stock, whisking to blend into the roux. Cook for about 3 minutes, stirring occasionally, until the gravy thickens. Season to taste and serve with the joint which should be garnished with sprigs of mint. |
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