Crown roast of lamb







Cook Time

110-115 Min


  • 1⁄2 onion, chopped
  • 1 garlic clove, chopped
  • 25g/1oz butter
  • finely grated zest of 1 ⁄2 lemon
  • 3 fresh sage leaves, finely chopped
  • 175g/6oz cooked skinned chestnuts, crumbled
  • 1 tablespoon freshly squeezed lemon juice
  • 50g/2oz fresh white breadcrumbs
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 egg, lightly beaten
  • 1 prepared crown of lamb
  • salt and freshly ground black pepper
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • To make the stuffing, sweat the onion and garlic gently in the butter until tender but without browning. Mix with all the remaining ingredients except the lamb, adding just enough of the egg to bind. Fill the centre of the crown with the stuffing, then cover the stuffing with a piece of foil.
  • Roast the crown for about 1 hour, removing the foil after 40 minutes. Baste the joint from time to time as it cooks, then allow to rest for 10 minutes before serving.
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