Crown Roast Of Lamb -

Crown Roast Of Lamb

Ingredients

4-5 lb crown roast prepared from 2 joints of best end neck of lamb
4 oz (½ cup) butter
2 oz (½ cup) onion, finely chopped
2 oz (½ cup) celery, finely chopped
2 teaspoons lemon juice
1 teaspoon grated orange rind
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon dried sage
Pinch of garlic powder
6 oz (3 cups) fresh white breadcrumbs
1 egg, beaten

Details

Serves: 8

Method

Remove any lean trimmings from the lamb. Finely mince the trimmings and cook in a heat resistant bowl on HIGH for a few minutes.

Put the butter in a small heat resistant bowl and heat on HIGH for 1 minute until melted. Add the onion and celery and cook uncovered on HIGH for 4 minutes until the vegetables are tender.

Stir in the lemon juice, orange rind, salt, pepper, sage and garlic powder. Add the vegetable mixture and breadcrumbs to the cooked lamb and mix well. Bind the mixture with the beaten egg. Arrange the roast in a shallow heat resistant baking dish.

Spoon the stuffing into the centre of the roast. Cook uncovered on HIGH for 25 minutes until a meat thermometer inserted between two ribs registers 165°F, 75°C. Turn the dish twice during cooking.

Cover the crown roast with aluminium foil and leave to stand at room temperature for 20-30 minutes until the internal temperature reaches 180°F, 80°C. Remove the foil and continue cooking for a few more minutes. Top each bone with a paper frill. Serve with new potatoes and carrots.

Related food category:

• Lamb