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Lamb Crown Roast
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
British
Author:
Emily Davenport
Servings
6 servings
Prep Time
90 minutes
Calories
429
This show-stopping Lamb Crown Roast will be sure to impress! This tasty Sunday Dinner idea is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
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)
Directions
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.
Nutrition
Calories 429, Fat 30 grams, Saturated Fat 13 grams
