Crown Roast Of Lamb Recipe | Good Housekeeping UK
- 5 years ago
Find out how to cook a lamb crown in this step-by-step video from the Good Housekeeping Institute Cookery School.
A crown of lamb is a fantastic roast for a special occasion. Find out how to prepare and cook one here.
1. A crown roast is made using two or three large trimmed racks of lamb. On each rack, make a small cut between bottom of each bone, on underside of rack where bones are partly exposed, about 2.5cm (1in) deep. This will help bend rack. Take care not to cut through to meat.
2. Put stuffing on a board. Pat it into a round shape. Wrap racks, fat side inwards, around stuffing, to form a circle. The bones should be pointing upwards and meat will be at base of ‘crown’.
3. To measure length of kitchen string needed to tie around the crown, loosely wrap it around crown twice and cut it. Fold string in half and wrap it around middle of crown, sitting just underneath bottom of bones. Feed ends of string through loop, then pull two ends away from each other to tighten and draw string around to other side of crown. Tie in a tight knot.
4. Take another length of string and wrap around top of crown where bones protrude from meat. Cut to size. Wrap string around bones, where they protrude, and tie a tight knot, using an index finger to keep string held tightly in place. Pat stuffing down inside crown and trim off any excess string to neaten.
5. Weigh stuffed lamb crown to help calculate cooking time. Put crown on a baking sheet and cook at 200°C (180°C fan) mark 6 for 20min per 450g (1lb) plus an extra 20min. The stuffing needs to be cooked all way through, so you may find that cooked lamb won’t be pink. If you prefer pink lamb, don’t stuff crown.
6. Rest for 10min. Carve between each bone to make single cutlets.
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A crown of lamb is a fantastic roast for a special occasion. Find out how to prepare and cook one here.
1. A crown roast is made using two or three large trimmed racks of lamb. On each rack, make a small cut between bottom of each bone, on underside of rack where bones are partly exposed, about 2.5cm (1in) deep. This will help bend rack. Take care not to cut through to meat.
2. Put stuffing on a board. Pat it into a round shape. Wrap racks, fat side inwards, around stuffing, to form a circle. The bones should be pointing upwards and meat will be at base of ‘crown’.
3. To measure length of kitchen string needed to tie around the crown, loosely wrap it around crown twice and cut it. Fold string in half and wrap it around middle of crown, sitting just underneath bottom of bones. Feed ends of string through loop, then pull two ends away from each other to tighten and draw string around to other side of crown. Tie in a tight knot.
4. Take another length of string and wrap around top of crown where bones protrude from meat. Cut to size. Wrap string around bones, where they protrude, and tie a tight knot, using an index finger to keep string held tightly in place. Pat stuffing down inside crown and trim off any excess string to neaten.
5. Weigh stuffed lamb crown to help calculate cooking time. Put crown on a baking sheet and cook at 200°C (180°C fan) mark 6 for 20min per 450g (1lb) plus an extra 20min. The stuffing needs to be cooked all way through, so you may find that cooked lamb won’t be pink. If you prefer pink lamb, don’t stuff crown.
6. Rest for 10min. Carve between each bone to make single cutlets.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi