Crown Roast

By ANNA PRINCEVA

A spectacular dinner party dish. Use a well-flavoured apple for the filling such as Discovery or Jonagold.

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Ingredients

Serves: 6
2 Best end necks of lamb each with 6 cutlets
15 Gram Butter (1/2 oz)
1 Medium Onion, chopped
3 sticks Celery, chopped
2 Eating apples, cored and chopped
100 Gram Fresh breadcrumbs (4 oz)
2 Tablespoon Fresh mint, chopped
1/2 Lemon, zest and juice
1 Egg
2 Tablespoon Plain flour
450 ml Lamb stock (3/4 pint)
Mint sprigs to garnish

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Chin the necks of lamb

Pre-heat the oven to 180 °C / 350 °F / Gas 4.

Trim each cutlet bone to a depth of 2.5 cm (1 inch).

Bend the joints round, fat side inwards, and sew together using strong cotton or fine string to form a crown. Cover the exposed bones with foil.

Melt the butter and cook the onion, celery and apple until browned. Stir in the breadcrumbs, mint, lemon zest and juice and egg. Cool, then fill the centre of the joint with the stuffing and weigh.

Roast for 25 minutes per 450g (1 lb) plus 25 minutes. Baste occasionally and cover with foil if necessary.