Crown Roast of Lamb is a traditional British recipe for a classic and rather spectacular dish of a two best ends of lamb that are chined, tied together and formed into a ring with the rib bones sticking up and out with the hole filled with onion stuffing before being oven roasted until done. The full recipe is presented here and I hope you enjoy this classic British version of: Crown Roast of Lamb.
This has to be by far the most spectacular of the lamb roasting joints and looks fabulous as an Easter centrepiece. If you really want to make a statement at a dinner party then this is definitely the roast you should prepare.
2 best ends of lamb, each with 6 cutlets, chined (the backbone cut through so the joints can be turned)
2 tbsp butter
1 medium onion, chopped
3 celery sticks chopped
2 tart eating apples, cored and chopped
100g (1 cup) fresh breadcrumbs
2 tbsp fresh mint, chopped
finely-grated zest and juice of 1/2 lemon
1 egg
450ml (1 4/5 cups) lamb or beef stock
a few sprigs mint, to garnish
Melt the butter in a large saucepan and use to cook the onion, celery and apples until lightly browned. Stir-in the breadcrumbs, mint, lemon zest and lemon juice and the egg. Season to taste then take off the heat and allow to cool.
Place the joint in a small roasting tin and fill the centre with the onion, apple and breadcrumb stuffing. Weight the stuffing down then place the entire joint in an oven pre-heated to 180ºC (350ºF), Gas Mark 4. Cook for 30 minutes per 500g plus 20 minutes. Baste occasionally and cover with foil if the meat is browning too quickly.
When ready, transfer the roast to a warmed serving dish and keep warm. Meanwhile, drain off all but 3 tbsp oil in the roasting pan, add the flour and mix to form a roux. Blend well and cook for about 2 minutes before slowly adding the stock, whisking to blend into the roux. Cook for about 3 minutes, stirring occasionally, until the gravy thickens. Season to taste and serve with the joint which should be garnished with sprigs of mint.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
This has to be by far the most spectacular of the lamb roasting joints and looks fabulous as an Easter centrepiece. If you really want to make a statement at a dinner party then this is definitely the roast you should prepare.
Crown Roast of Lamb Recipe
Ingredients:
2 best ends of lamb, each with 6 cutlets, chined (the backbone cut through so the joints can be turned)2 tbsp butter
1 medium onion, chopped
3 celery sticks chopped
2 tart eating apples, cored and chopped
100g (1 cup) fresh breadcrumbs
2 tbsp fresh mint, chopped
finely-grated zest and juice of 1/2 lemon
1 egg
450ml (1 4/5 cups) lamb or beef stock
a few sprigs mint, to garnish
Method:
Take the two best ends of neck and trim the ends of each cutlet bone, removing any meat to a depth of 2cm (this allows for later decoration). Using strong cotton or fine string join the two best ends together. Now bend the joints around, with the fatty side in the middle and join the two free ends together with cotton to form a crown shape. Now cover the exposed bone ends in foil to prevent burning.Melt the butter in a large saucepan and use to cook the onion, celery and apples until lightly browned. Stir-in the breadcrumbs, mint, lemon zest and lemon juice and the egg. Season to taste then take off the heat and allow to cool.
Place the joint in a small roasting tin and fill the centre with the onion, apple and breadcrumb stuffing. Weight the stuffing down then place the entire joint in an oven pre-heated to 180ºC (350ºF), Gas Mark 4. Cook for 30 minutes per 500g plus 20 minutes. Baste occasionally and cover with foil if the meat is browning too quickly.
When ready, transfer the roast to a warmed serving dish and keep warm. Meanwhile, drain off all but 3 tbsp oil in the roasting pan, add the flour and mix to form a roux. Blend well and cook for about 2 minutes before slowly adding the stock, whisking to blend into the roux. Cook for about 3 minutes, stirring occasionally, until the gravy thickens. Season to taste and serve with the joint which should be garnished with sprigs of mint.
lamb, meat, british, roasting, easter, valentine
Meat
Britain
Crown Roast of Lamb
https://fabulousfusionfood.blogspot.com/2019/04/crown-roast-of-lamb-recipe.html
Crown Roast of Lamb. This is a traditional British recipe for possibly the most elegant of all lamb roasts that makes a fantastic centrepiece for Easter or Valentine's day. This version is served with a minted onion, apple and breadcrumb stuffing.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD3b9p2wlCUJngZGZyzOqWHHgxITAAPOGV1d5hHO6oadzN2TxJi7Kk7xNkBeZw6Jwd-tDrej62y_MC4bgXNqogI1iElnBxLa4aaxCClrRfg1GU8HSnev7VthvT6N2XR4D277srLjp92yg/s1600/crown-roast-lamb.png
2019-04-12
Yield: 6
Crown Roast of Lamb
Crown Roast of Lamb. This is a traditional British recipe for possibly the most elegant of all lamb roasts that makes a fantastic centrepiece for Easter or Valentine's day. This version is served with a minted onion, apple and breadcrumb stuffing.
prep time: 25 mins
cook time: 80 mins
total time: 105 mins
Ingredients:
- 2 best ends of lamb, each with 6 cutlets, chined (the backbone cut through so the joints can be turned)
- 2 tbsp butter
- 1 medium onion, chopped
- 3 celery sticks chopped
- 2 tart eating apples, cored and chopped
- 100g (1 cup) fresh breadcrumbs
- 2 tbsp fresh mint, chopped
- finely-grated zest and juice of 1/2 lemon
- 1 egg
- 450ml (1 4/5 cups) lamb or beef stock
- a few sprigs mint, to garnish
Method:
- Take the two best ends of neck and trim the ends of each cutlet bone, removing any meat to a depth of 2cm (this allows for later decoration). Using strong cotton or fine string join the two best ends together. Now bend the joints around, with the fatty side in the middle and join the two free ends together with cotton to form a crown shape. Now cover the exposed bone ends in foil to prevent burning.
- Melt the butter in a large saucepan and use to cook the onion, celery and apples until lightly browned. Stir-in the breadcrumbs, mint, lemon zest and lemon juice and the egg. Season to taste then take off the heat and allow to cool.
- Place the joint in a small roasting tin and fill the centre with the onion, apple and breadcrumb stuffing. Weight the stuffing down then place the entire joint in an oven pre-heated to 180ºC (350ºF), Gas Mark 4. Cook for 30 minutes per 500g plus 20 minutes. Baste occasionally and cover with foil if the meat is browning too quickly.
- When ready, transfer the roast to a warmed serving dish and keep warm. Meanwhile, drain off all but 3 tbsp oil in the roasting pan, add the flour and mix to form a roux. Blend well and cook for about 2 minutes before slowly adding the stock, whisking to blend into the roux. Cook for about 3 minutes, stirring occasionally, until the gravy thickens. Season to taste and serve with the joint which should be garnished with sprigs of mint.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Comments
Post a Comment