Crown Roast of Lamb
Ingredients
- 2 best end joints each with 6-8 cutlets
- salt
- freshly ground black pepper
- 2 tbsp fresh rosemary crushed
- 1 oz butter
- watercress to garnish
- 1 segmented orange to garnish
for the stuffing
- 15 oz canned apricot halves drained
- grated zest and juice of 1 orange
- 2 oranges peeled and segmented
- grated zest and juice of 1 lemon
- 8 oz cooked rice
- 4 oz white breadcrumbs
- 1 medium-sized onion finely chopped
- 1/2 tsp ground cinnamon
- salt
- freshly ground black pepper
Instructions
- Bring the best ends to room temperature. Cut off the skin from the best ends, then trim the meat from the tops of the bones, scraping them clean with a knife. Weigh the joints and calculate the cooking time at 44 min per kg (20 min per lb).
- Sew one end of each joint together, sewing around the last bone of each joint. Stand the tied joints upright and bend them round until the other ends meet. Stitch these together to form a crown. Then tie around the base to hold the crown in shape. Season the lamb inside and out with salt and pepper and sprinkle a little of the rosemary inside. Heat the oven to 190C /375F /gas 5.
- Reserve 12 apricot halves. Chop the rest and mix with the rest of the stuffing ingredients; season with salt and pepper.
- In a roasting tin, melt the butter with the rest of the rosemary, then place the lamb in the tin. Spoon the stuffing loosely into centre of the crown. Cover bone ends with foil and roast for the calculated time, basting occasionally and covering stuffing with foil if it becomes too brown.
- Place the lamb on a warmed serving dish. Remove string and foil and place cutlet frills on the bones. Leave to settle in a warm place for 10 — 15 minutes, then garnish with apricots, watercress and orange segments.
Calories: 715 kcal
Carbohydrates: 43 g
Protein: 27 g
Fat: 48g
Saturated Fat: 22 g
Trans Fat: 1 g
Cholesterol: 114 mg
Sodium: 255 mg
Potassium: 692 mg
Fiber: 5 g
Sugar: 16 g
Vitamin A: 1671 IU
Vitamin C: 50 mg
Calcium: 104 mg
Iron: 3 mg