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PrintCROWN ROAST
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Trim each cutlet bone to a depth of 2.5 cm.
- Bend the joints around, fat side inwards, and sew together using strong cotton or tine string to form a crown. Cover the exposed bones with foil.
- Melt the butter in a saucepan and cook the onion, celery and apples until brown. Stir in the breadcrumbs, mint, lemon rind and juice and egg. Season to taste and cool, then fill the centre of the joint with the stuffing and weigh.
- Place the joint in a small roasting tin. Roast at 180°C (350°F) mark 4 for 25 minutes per 450 grams plus 25 minutes. Baste occasionally and cover with foil if necessary.
- Transfer the roast to a warmed serving dish and keep warm. Drain off all but 30 ml of the fat in the rousting tin, then add the flour and blend well. Cook for 2-3 minutes, stirring continuously. Add the stock and boil for 2-3 minutes. Adjust the seasoning and serve hot with the joint.
- Garnish with sprigs of mint.
INGREDIENTS
- 2 best end necks of lamb, each with 6 cutlets, chined
- 15 grams butter
- 1 medium onion, skinned and chopped
- 3 celery sticks, chopped
- 2 eating apples, cored and chopped
- 100 grams fresh breadcrumbs
- 30 ml chopped fresh mint
- Grated rind and juice of 1/2 lemon
- 1 egg
- Salt and pepper
- 30 ml plain flour
- 450 ml lamb or beef stock
- Mint sprigs, to garnish
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