Lamb Crown Roast
Emily Davenport
6 servings
90 minutes
429
British
Mains
This show-stopping Lamb Crown Roast will be sure to impress! This tasty Sunday Dinner idea is a Dairy Diary recipe. For more recipes like this, check out 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.