This is an impressive roast lamb recipe pairing some tasty herb flavours with a good looking crown of lamb.
What is a Crown Of Lamb?
A lamb crown roast is prepared using two lamb two racks. The rib bones are french trimed (cleaned of meat ) and the normally straight racks are formed into a curved shaped then tied into position. It does create a very impressive roast that will make a splendid addition to your table. It takes a little time to prepare so do order in advance.
Ingredients For Crown Of Lamb
1 crown roast joint from Morley Butchers
Salt and freshly milled black pepper
Large handful freshly chopped mint, parsley, thyme and rosemary
30ml/2tbsp mint jelly
For the vegetables:
Selection of seasonal spring vegetables such as asparagus, peas, spring onions etc
25g/1oz butter, softened
15ml/1tbsp freshly chopped mint
Cooking Method For Crown Of Lamb
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. Weigh the joint and calculate the cooking time. (Medium will be 25 minutes per 450g/1lb plus 25 minutes)
Make several cuts into the joint between the bones, season and stuff with the herbs. Do not cut any string that is holding the shape of your crown in place.
Place onto a rack in a roasting tin and open roast in a preheated oven for the calculated cooking time. Check regularly to keep an eye on the french trimmed bones – cover them with foil to stop them from burning
Ten minutes before the end of cooking remove the joint and brush with the mint jelly and return to the oven. Once done cover lightly with foil and allow it to rest
Serve with a selection of steamed seasonal vegetables. Mix together the butter with the mint. Once the vegetables are cooked transfer to a hot serving dish and melt over the mint butter.
Serve the lamb with the minty spring vegetables and boiled new potatoes.
This recipe comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes