Crown Roast of Lamb
Ingredients
- 1 Crown Roast of Lamb (2 best ends of neck with 6 chops each)
- Stuffing or Vegetables for the centre
Method
Ask the butcher to prepare the meat for a crown roast and the rib bones should be scraped clean for 2.5 cm.
Bend the 2 joints round a jar so that the cuts between the chops open out.
Use a trussing needle and string to tie togther (or ask the butcher to do).
Weigh the joint, place in a roasting tin, remove the jar and fill with stuffing in the centre.
Cover the ends of the bones and stuffing with foil.
Roast at 180C, Gas 4 for 25 mins per 1/2 kg plus an extra 25 mins.
Remove the foil, place on a serving platter and decorate with cutlet frills.
Surround with coloured vegetables and serve immediately with a thin gravy or suitable sauce.