Crown Roast of Lamb Recipe
Ingredients
| Crown roast of lamb - 1 | ||
| Salt | 1 To taste | |
| Pepper | 1 To taste, milled | |
| Dripping | 2 Ounce | |
| Apricot halves - 1 tin (small) | ||
| Mint jelly - as required | ||
| Dried apricots | 1 Ounce (For the Stuffing:) | |
| Cooking apple - 1/2, peeled, cored and chopped. | ||
| White breadcrumbs | 2 1/2 Ounce (For the Stuffing:) | |
| Walnuts | 1 Tablespoon, chopped (For the Stuffing:) | |
| Lemon | 1/2 (For the Stuffing:) | |
| Butter | 1 Ounce (For the Stuffing:) | |
Directions
GETTING READY
1. Pipe mint jelly into the drained apricot halves and keep aside to be used as garnishing.
2. Preheat the oven to 350°F (180°C or Gas No. 4)
MAKING
3. Rub salt and pepper all over the lamb joint.
4. Cover top of each rib with a small piece of foil to prevent the bone from charring while roasting.
5. In a large roasting pan place the seasoned and prepared joint.
6. To prepare the stuffing in a mixing bowl, combine the stuffing ingredients together.
7. Use a fork to mix thoroughly.
8. Use your hand to stuff the middle of the crown roast with the prepared mixture.
9. Drizzle with dripping.
10. Place the roasting pan on the middle level of the preheated oven
11. Roast the lamb joint for 1 1/2 hours, occasionally basting the meat with the pan drippings.
SERVING
12. Remove the foil pieces wrapped on each rib bone and top each rib with a cutlet frill instead.
13. Place the joint on a serving platter and garnish with mint jelly filled apricot halves.
14. Carve the joint between the rib bones serving 2 chops per person.
1. Pipe mint jelly into the drained apricot halves and keep aside to be used as garnishing.
2. Preheat the oven to 350°F (180°C or Gas No. 4)
MAKING
3. Rub salt and pepper all over the lamb joint.
4. Cover top of each rib with a small piece of foil to prevent the bone from charring while roasting.
5. In a large roasting pan place the seasoned and prepared joint.
6. To prepare the stuffing in a mixing bowl, combine the stuffing ingredients together.
7. Use a fork to mix thoroughly.
8. Use your hand to stuff the middle of the crown roast with the prepared mixture.
9. Drizzle with dripping.
10. Place the roasting pan on the middle level of the preheated oven
11. Roast the lamb joint for 1 1/2 hours, occasionally basting the meat with the pan drippings.
SERVING
12. Remove the foil pieces wrapped on each rib bone and top each rib with a cutlet frill instead.
13. Place the joint on a serving platter and garnish with mint jelly filled apricot halves.
14. Carve the joint between the rib bones serving 2 chops per person.
Chef
