Apricot And Orange Crown Roast
|Rack of lamb||2 (Containing 12 To 14 Chops)|
|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)|
|Ground black pepper||To Taste|
|Bay leaves||4 (For Garnish)|
|Orange segments||4 (For Garnish)|
|Walnut halves||4 (For Garnish)|
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.