Crown Roast of Lamb In a Halogen Oven

Crown Roast of Lamb

Crown Roast of Lamb Ingredients

  • 2 Best end necks of lamp, 2 Tablespoon of chopped parsley each with 6-7 cutlets
  • 1/2 Lemon, finely grated
  • 1/2 Cup of onion chopped 1 Tablespoon of lemon juice
  • 1/2 Cup of celery chopped 1 Small egg
  • 1 Apple peeled and chopped Garlic, salt and ground pepper
  • 2 Tablespoon of butter 2 Tablespoon of flour
  • 3 Tablespoon of dried apricots, 3 Cups of beef stock soaked overnight
  • 1/2 Cup of fresh white breadcrumbs

Crown Roast of Lamb Method

Cut away the shin bones and ease out the shoulder blades from both joints. Trim each cutlet bone to a depth of 1″. Bend the joints around fat side inside and sew together to form a crown. Cover the exposed bones with foil paper.

Saute the onion, celery and apple in butter until brown. Drain, dry and chop the apricots. Stir into the pan with the next five ingredients. Season well, cool. Fill the stuffing into the crown of lamb and weigh the joint. Place the joint on low rack in the convection oven.

Roast at 350°F (175°C) for 25 minutes per pound, then baste with juice from bowl. Roast for a
further 25 minutes at 400°F (200°C) baste occasionally and cover tightly with foil paper if
necessary to prevent overcooking exposed top/thin sections.

Remove foil paper. Replace with cutlet frills, serve with roast potatoes, pumpkin and steamed beans.

Separate cutlets at the table as required.

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