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LAMB CROWN ROAST OF LAMB

LAMB CROWN ROAST OF LAMB


2 best end necks of lamb, chined, each with 6 cutlets

25 g butter or margarine

1 medium onion, skinned and chopped

3 celery sticks, trimmed and chopped

1 eating apple, peeled, cored and chopped

40 g dried apricots, soaked overnight

125 g fresh breadcrumbs

30 ml chopped fresh parsley

finely grated rind of ½ a lemon

1 egg

salt and pepper

50 g lard or 30 ml vegetable oil

30 ml flour

450 ml Beef Stock


  1. Trim each cutlet bone to a depth of 2.5 cm. Bend the joint around, fat side inwards, and sew together using strong cotton or fine string to form a crown. Cover the exposed bones with foil.

  2. Melt the butter in a saucepan and cook the onion, celery and apple until brown. Drain, dry and chop the apricots and stir into the pan with the breadcrumbs, parsley, lemon rind and juice, egg and seasoning. Allow to cool, then fill the centre of the joint with the stuffing and weigh.

  3. Place the joint in a small roasting thin with the lard or oil. Roast at 180°C mark 4 for 25 minutes per 450 g plus 25 minutes. Baste occasionally and cover with foil if necessary.

  4. Transfer the crown roast to a warmed serving dish and keep warm. Drain off all but 30 ml of the fat in the roasting tin, add the flour and blend well. Cook for 2 – 3 minutes, stirring continuously. Add the stock and boil for 2 – 3 minutes. Season and serve hot with the joint.
    Serves 6


LAMB CROWN ROAST OF LAMB

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