Crown Roast of Lamb Recipe

Ingredients :

Serves 6

• 1 lamb crown roast

• salt and freshly ground black pepper

• 1 tbsp sunflower oil

• 1 small onion, peeled and finely chopped

• 2-3 garlic cloves, peeled and crushed

• 2 celery stalks, trimmed and finely chopped

• 125g / 4oz cooked mixed basmati and wild rice

• 75g / 3oz ready-to-eat dried apricots, chopped

• 50g / 2oz pine nuts, toasted

• 1 tbsp finely grated orange rind

• 2 tbsp freshly chopped coriander

• 1 small egg, beaten

• freshly roasted potatoes and green vegetables, to serve

Method :

1. Preheat the oven to 180°C/350°F/Gas Mark 4, about 10 minutes before roasting. Wipe the crown roast and season the cavity with salt and pepper. Place in a roasting tin and cover the ends of the bones with small pieces of foil.

2. Heat the oil in a small saucepan and cook the onion, garlic and celery for 5 minutes, then remove the saucepan from the heat. Add the cooked rice with the apricots, pine nuts, orange rind and coriander. Season with salt and pepper, then stir in the egg and mix well.

3. Carefully spoon the prepared stuffing into the cavity of the lamb, then roast in the preheated oven for 1 - 1½ hours. Remove the lamb from the oven and remove and discard the foil from the bones. Return to the oven and continue to cook for a further 15 minutes, or until cooked to personal preference.

4. Remove from the oven and leave to rest for 10 minutes before serving with the roast potatoes and freshly cooked vegetables.

Nutritional Facts per 100g :

energy 147kcals/617kj

protein 6g

carbohydrate 17g

fat 7g

fiber 2g

sugar 2.7g

sodium trace

√  cow's milk-free    √  gluten-free    √  wheat-free    √  seafood-free