Crown Roast of Lamb
|Crown lamb roast||1|
|Pepper||To Taste, milled|
|Freshly ground pepper||To Taste|
|Dripping||2 Ounce (50 Gram)|
|Apricot halves||6 Ounce (1 Small Tin)|
|Mint jelly||1⁄4 Cup (4 tbs) (Or As Required)|
|For the stuffing|
|Dried apricots||1 Ounce (For The Stuffing:)|
|Dried apricots||1 Ounce, soaked and chopped finely|
|Cooking apple||1⁄2 , peeled chopped|
|White breadcrumbs||2 1⁄2 Ounce (For The Stuffing:)|
|Cooking apple||1⁄2 , peeled, cored and chopped.|
|Fresh white breadcrumbs||2 1⁄2 Ounce (65 Grams)|
|Lemon||1⁄2 (For The Stuffing:)|
|Walnuts||1 Tablespoon, chopped|
|Butter||1 Ounce (For The Stuffing:)|
|Lemon rind||1⁄2 Tablespoon|
|Butter||1 Ounce, melted (25 Grams)|
1. Pipe mint jelly into the drained apricot halves and keep aside to be used as garnishing.
2. Preheat the oven to 350Â°F (180Â°C or Gas No. 4)
3. Rub salt and pepper all over the lamb joint.
4. Cover top of each rib with a small piece of foil to prevent the bone from charring while roasting.
5. In a large roasting pan place the seasoned and prepared joint.
6. To prepare the stuffing in a mixing bowl, combine the stuffing ingredients together.
7. Use a fork to mix thoroughly.
8. Use your hand to stuff the middle of the crown roast with the prepared mixture.
9. Drizzle with dripping.
10. Place the roasting pan on the middle level of the preheated oven
11. Roast the lamb joint for 1 1/2 hours, occasionally basting the meat with the pan drippings.
12. Remove the foil pieces wrapped on each rib bone and top each rib with a cutlet frill instead.
13. Place the joint on a serving platter and garnish with mint jelly filled apricot halves.
14. Carve the joint between the rib bones serving 2 chops per person.
Calories 700 Calories from Fat 427
% Daily Value*
Total Fat 48 g73.4%
Saturated Fat 20.8 g103.9%
Trans Fat 0 g
Cholesterol 157.4 mg52.5%
Sodium 364.1 mg15.2%
Total Carbohydrates 32 g10.8%
Dietary Fiber 3.1 g12.4%
Sugars 16.2 g
Protein 36 g71.5%
Vitamin A 22.8% Vitamin C 15.9%
Calcium 7.9% Iron 23.2%
*Based on a 2000 Calorie diet