Crown roast of lamb is one of the most impressive centerpieces for the holiday table. For a special occasion or holiday meal, he who delivers the crown roast to the table is king. The crown rib roast is also one of the most festive and serviceable cuts of meat, beautifully proportioned with luscious, lean red meat at the chop end tapering off into rustic, fatty and crispy rib bits at the bone end, with a built-in handle to facilitate gnawing. Best of all, you’re also paying for ease of preparation.
Crown Roast of Lamb
1 Small egg, beaten
1 Lamb crown roast
3 Garlic cloves, peeled and crushed
1 Small onion, peeled and finely chopped
2 Celery stalks, trimmed and finely chopped
1 tablespoon Sunflower oil
1 tablespoon Finely grated orange rind
2 tablespoon Freshly chopped coriander
50 g/2 oz Pine nuts, toasted
125 g/4 oz Cooked mixed basmati and wild rice
75 g/3 oz Ready-to-eat-dried apricots, chopped
Salt and freshly ground black pepper
Freshly roasted potatoes and green vegetables, to serve
Preheat the oven to 180C/350?F/Gas Mark 4, about 10 minutes before roasting. Wipe the crown roast and season the cavity with salt and pepper. Place in a roasting tin and cover the ends of the bones with small pieces of tinfoil.
Heat the oil in a small saucepan and cook the onion, garlic and celery for 5 minutes, then remove the saucepan from the heat. Add the cooked rice with the apricots, pine nuts, orange rind and coriander. Season with salt and pepper, then stir in the egg and mix well.
Carefully spoon the prepared stuffing into the cavity of the lamb, then roast in the preheated oven for 1-1 1/2 hours. Remove the lamb from the oven and remove and discard the tinfoil from the bones. Return to the oven and continue to cook for a further 15 minutes, or until cooked to personal preference.
Remove from the oven and leave to rest for 10 minutes before serving with the roast potatoes and freshly cooked vegetables.
The Crown Roast Of Lamb is definitely your fantastic recipe for a special or festive dinner.