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Crown of Lamb

A crown of lamb is a stunning centrepiece that makes a change from roast beef or a leg of lamb. This succulent joint of lamb is stuffed with a rich and fruity stuffing, and tastes just as good as it looks!


16 x bone (2 racks of 8) rack of lamb, crown-tied (ask your butcher to do this)
a little butter
For the stuffing:
1tbsp oil
1 large onion, chopped
2 large garlic cloves
75g breadcrumbs
2 sprigs rosemary, chopped
zest and juice of 1 lemon
60g dried cranberries
60g dried apricots, chopped
50g pistachios, chopped
2tsp zatar or ras-el-hanout
1 beaten egg, to bind


To make the stuffing: heat the oil and cook the onion until softened, add the garlic and cook for a few more mins. Put into a bowl then add all the remaining stuffing ingredients and mix well to combine.

Heat the oven to 200C. Pack as much stuffing as you can into the lamb crown cavity and put the rest into a buttered ovenproof dish. Dot with butter and cover with foil.

Cover the stuffing and bones with foil and roast for 40 minutes for just pink lamb. While the lamb is resting, uncover the stuffing in the dish and brown for 5 more minutes in the oven.

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