Preparation Time: 35 minutes
Cooking Time: 30 to 40 minutes
Serves 6 to 8
Ingredients:
- 2 best end of neck of lamb joints
Ask the butcher to make a Crown Roast or do this yourself.
Ingredients for the Stuffing:
- 400g cans apricot halves
- 50g hazelnuts
- 50g butter or margarine, melted
- 50g seedless raisins
- 100g soft breadcrumbs
- 2 tablespoons chopped parsley salt and pepper
- 1 egg
- Strain the apricots, put some fruit on one side for garnish and
sauce, together with the syrup for the sauce.
- Slice the rest of the
fruit.
- Save a few hazelnuts for garnish but chop the remainder.
- Mix all
the stuffing ingredients together.
- Lift the meat into the roasting tin, press the stuffing in the centre;
protect the bones and stuffing with foil.
- Roast in a moderate oven.
- Allow 30 to 35 minutes per 116/450 grams and 30 to 35
minutes over, timing depends on whether you like lamb 'pink'.
- Remove the foil towards the end of the cooking time.
Ingredients for the Sauce:
- 50g seedless raisins
- 450mg lamb stock
- 25g conrflour
- 3 tablespoons apricot syrup
- 150ml red wine
- 25g butter or margarine salt and pepper
- few sliced apricots
- Simmer the raisins for 2 to 3 minutes in the stock.
- Blend the cornflour
with the apricot syrup, add to the pan with the red wine, butter or
margarine and a little seasoning.
- Stir until the sauce has thickened then add the sliced apricots.
To Serve:
Garnish the Crown Roast with cutlet frills, apricots and nuts.
Serve the sauce separately.
To Make a Change:
Use pineapple instead of apricots.
To Freeze:
Defrosted lamb could be used in this recipe.
|
