A good claret is an excellent accompaniment for this elegant lamb dish. The stuffing combines a slightly sweet fruitiness with a hint of sharpness, to complement both the wine and lamb.
Crown roast of lamb
45 minutes plus roasting time
2 best end joint, each with 6-8 cutlets
salt and ground black pepper
30 ml / 2 tbs rosemary crushed
25 g / 1 oz butter
watercress and i segmented orange
For the stuffing
425 g / 15 oz canned apricot halves, drained
grated zest and juice of 1 orange
2 oranges, peeled and segmented
grated zest and juice of 1 lemon
225 g / 8 oz cooked rice
100 g / 4 oz white breadcrumbs
1 medium-sized onion, finely chopped
2/5 ml / 1/2 tsp ground cinnamon
salt and freshly ground pepper
1- Cut off the skin from the best ends, then trim the meat from the tops of the bone, Weigh the joints and calculate the cooking time at 44 minutes per kg / 20 minutes per lb.
2- Sew one end of each joint together,3 sewing around the last bone of each joint. Stand the tied joints upright and bend them round until the other ends meet. Stitch these together to form a crown. Then tie around the base to hold the crown in shape. Season the lamb inside and out with salt and pepper and sprinkle a little of the rosemary inside. Heat the oven to 190 M/ 375 F / gas 5.
3- Reserve 12 apricot halves. Chop the rest and mix with the rest of the stuffing ingredients; season with salt and pepper.
4- In a roasting tin, melt the butter with rest of the rosemary, then place the lamb in the tin. Spoon the stuffing loosely into center of the crown. Cover bone ends with foil and roast for the calculated time basting occasionally and covering stuffing with foil if it becomes too brown.
5- Place the lamb on a warmed serving dish. Remove string and foil and place cutlet frills on the bones. Garnish with reserved apricot halves, watercress and orange segments.
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