Lamb Crown Stuffed 1.6kg – A Perfect Centrepiece – So Delicious

£45.00

Lamb Crown Stuffed – 2 Prime Racks hand trimmed by Master Butcher

Crown Roast of lamb is a real 1970s party dish. Originally, the centre of the crown was filled with lamb or pork stuffing – sometimes sausage meat – but the result was normally very greasy.

My way is to prepare two large racks, trimming off any excess fat, as when the crown is made the fat ends up in the middle, thus never crisping. 

How do you prepare a Crown Roast of Lamb

In a bowl, strip the leaves off the rosemary and thyme and discard the stalks. Mix the rosemary leaves, thyme, garlic and butter together and set aside. To prepare the crown, lay the two racks, fatty side up and if necessary, cut back any excess fat from the bone.

Lamb Crown Stuffed

Description

Lamb Crown Stuffed with Sage & Onion Sausagemeat

Lamb Crown Stuffed – 2 Prime Racks hand trimmed by Master Butcher

Crown Roast of lamb is a real 1970s party dish. Originally, the centre of the crown was filled with lamb or pork stuffing – sometimes sausage meat – but the result was normally very greasy.

My way is to prepare two large racks, trimming off any excess fat, as when the crown is made the fat ends up in the middle, thus never crisping.

Lamb Crown Stuffed
Lamb Crown Stuffed

How do you prepare a Crown Roast of Lamb

In a bowl, strip the leaves off the rosemary and thyme and discard the stalks. Mix the rosemary leaves, thyme, garlic and butter together and set aside. To prepare the crown, lay the two racks, fatty side up and if necessary, cut back any excess fat from the bone.

What makes a Crown of Lamb so Good

a crown of lamb is a stunning centrepiece that makes a change from roast beef or a leg of lamb. This succulent joint of lamb is stuffed with a rich and fruity stuffing, and tastes just as good as it looks!

What to put in Gravy with Crown of Lamb

Rub the fat with the olive oil, then sprinkle with the salt and pepper. Gently rub the seasonings into the lamb to help it stick. Repeat with the second rack. Photo Chris Otim. Flip the lamb over so the bones are now facing you.

INGREDIENTS
2 x Rack of lamb French trimmed
Salt and pepper
600g medium size potatoes
50ml olive oil
Sea salt
300g Brussel sprout tops
25ml water
25g butter

Method

Pre heat the oven to 220°C – Important to Pre Heat Oven so as to Cook Lamb to Perfection

Cut an incision on the inside of each rack between each bone. Curve the 2 racks together to make a crown, tie with string and place on a tray.

Fill the gap in the centre of the two racks with a tin foil ball to retain the shape while cooking. Season and roast for 30 to 35 minutes.

When the lamb is cooked, remove from the oven and remove the foil. Rest for 5 minutes. Take each potato and place in the groove of a wooden spoon. Using a sharp knife, cut down until the knife rests on the outer edges of the spoon.

It should cut almost all the way through the potato, leaving the bottom intact to hold the slices together.

Drizzle the potatoes in oil, season with salt and roast at the same time as the lamb.

Put the Madeira and veal jus into a pan over a medium heat and bring to the boil. Reduce by half and finish with the butter to thicken.

Cook the Brussel sprout tops in water and butter for 2 minutes then season. Lamb Crown Stuffed

To serve pile the potatoes and Brussel sprout tops into the centre of the crown and pour the sauce into a jug to serve on the side.

Additional information

Weight 1.6 kg