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Apricot And Orange Crown Roast

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This Apricot And Orange Crown Roast is absolutely delightful to pep up weekend family dinners. Enjoy as a side dish, the Apricot And Orange Crown Roast is sure to catch you by surprise and get you hooked to it.
Ingredients
  Rack of lamb 2 (Containing 12 To 14 Chops)
For stuffing
  Dried apricots 4 Ounce (100 Gram, Preferably Tenderized Type)
  Walnuts 2 Ounce (50 Gram)
  Celery heart 1⁄4 Small
  Seedless raisins 3 Ounce (75 Gram)
  Grated lemon rind 1 Teaspoon
  Grated orange rind 3 Teaspoon
  Orange juice 4 Tablespoon
  Lemon juice 1 Tablespoon
  Soft breadcrumbs 4 Ounce (100 Gram)
  Egg 1
  Salt To Taste
  Ground black pepper To Taste
  Bay leaves 4 (For Garnish)
  Orange segments 4 (For Garnish)
  Walnut halves 4 (For Garnish)
Directions

Most butchers will prepare a crown roast if given notice, but the illustrations below show how you can do it yourself.
It takes time, but it is not particularly difficult.
To make the stuffing, chop the apricots, walnuts and celery.
Add the rest of the stuffing ingredients and mix thoroughly.
Put the stuffing into the meat, weigh to calculate the cooking time and place in the roasting tin.
Protect the ends of the bones with foil and cover the top of the stuffing with foil.
This prevents the tips of the bones from burning and the stuffing from becoming too brown.
Roast according to the instructions above.
Rack of lamb is a tender joint, so you can choose temperature A or B.
Remove the foil from the top of the stuffing for the last 20 to 30 minutes cooking time.
Lift the crown out of the tin on to a heated serving dish.
Remove the foil from the bones and top them with cutlet frills.
Garnish with the bay leaves, orange and walnuts.
Serve with a thickened gravy, following the method above and flavour with a little orange juice.
To carve a crown roast, spoon portions of stuffing on to plates, then cut down between the bones.

Recipe Summary

Cuisine: 
European
Method: 
Roasted

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