Who doesn’t like to get their rack out occasionally, with this impressive classic Crowned Rack of Lamb, I’m sure your guests will marvel at your succulent juicy lamb.
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 250 grams Mince beef
- 3 Spring Onions finely diced
- 2 tbsp Parsley chopped
- 1 tbsp Fresh Thyme
- 1 Garlic Clove peeled and crushed
- 2 Lamb 1 Rack, 6 bones each
- 2 tbsp Olive Oil
- 2 tsp Dried Rosemary
- 2 tbsp Plain Flour
- 2 cups Chicken Stock
- 6 small Onions peeled
- 12 Baby Carrots peeled washed
- 2 tbsp Brown Sugar
- 1 1/4 cup Chicken Stock
- 6 small Turnips Wash and slice
- 6 Zucchini Cut half lengthways
- 60 grams Butter
- Preheat oven to 180 degrees.
- Place the mince, the spring onions, parsley, thyme and garlic into a bowl and mix.
- Fill the crown with the stuffing, allow 25 minutes per 500 g, plus an extra 30 minutes.
- Place the lamb into a roasting pan, rub all over with the oil, sprinkle with rosemary.
- Cover with foil and put lamb into the oven for allow 25 minutes per 500 g, plus an extra 30 minutes, basting occasionally.
- For the last 20 minutes remove foil to brown the top.
- Meanwhile, put all the vegetables into frying pan with butter, brown sugar and chicken stock or water.
- Bring to the boil, reduce the heat and cook gently, partly covered, until the vegetables are tender and the liquid has almost reduced.
- Remove from the heat, cover to keep hot.
- Transfer the crown of Lamb to a serving plate, cover and keep warm.
- Make the gravy, use 2 tablespoons of fat from the roasting pan, stir in the flour chicken stock. Bring to the boil.
- Strain the gravy through a sieve into a saucepan and simmer for 5 minutes.
- To serve surround Crown of Lamb, with glazed vegetables, hot gravy and buttered new potatoes, and a spoonful of stuffing.