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Lamb Crown Roast

Lamb Crown Roast

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.


5/5

6

90 mins

Lamb Crown Roast

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)

Instructions

1

Preheat the oven to 200°C/180°fan/Gas 6.

2

Bend the racks to form a crown, fat side inward, and secure with string.

3

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.

4

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.


Cook’s Tips

To make gravy, transfer the lamb to a warm plate and keep hot. Pour off any fat to leave the juices then stir in 2 tbsp plain flour, cook briefly then stir in 300ml (½ pint) lamb stock, 150ml (¼ pint) dry white wine and 1 tsp Dijon mustard. Season, bring to the boil and cook for 2 minutes then strain into a gravy boat and serve.

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Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

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