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Crown Roast Of Lamb, Merchant Style

Desi.Foods's picture
Ingredients
  Lamb racks 3 (Each With 8 Ribs, Making A Total Of 20 Ribs, Two Per Person)
  Racks of lamb 3 (Each With 6-8 Ribs, Making A Total Of 20 Ribs, 2 Per Person)
  Lemon 1 , juiced
  Chopped parsley 1 Tablespoon
  Black pepper 1 Teaspoon
  Fresh ginger root piece 1 Inch, grated
  Root ginger 1 Inch, grated
For the stuffing
  Lamb 3⁄4 Pound, chopped
  Chopped lamb 3⁄4 Pound
  White bread crumbs 1⁄2 Cup (8 tbs)
  Fresh white bread crumbs 1⁄2 Cup (8 tbs)
  Onions spring 5 , finely chopped
  Lemons 2 , juiced
  Spring onion 5 , finely chopped
  Shelled chestnuts/Canned unsweetened chestnuts, drained and chopped, /r shelled walnuts 1⁄2 Pound, chopped (Fresh)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

Have the butcher cut away the skin from the racks, then trim the meat from the tops of the bones and have this chopped to use for the stuffing.
Weigh the racks to calculate cooking time.
Then have the end bone of each rack sewed around, so that the racks are attached.
Bend the racks round, stitching the ends together around the bones to form a crown.
Tie the crown with kitchen string to hold the shape.
Place the crown in a greased roasting pan.
Heat the oven to 300°F.
Mix together some of the chopped lamb with the rest of the stuffing ingredients to just fill the crown.
Combine the remaining ingredients and rub this evenly over the meat.
Roast for 30 minutes a pound and serve with a mixed curly endive salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Lamb
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
10

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