Name: Stuffed crown roast
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 2.00 lamb rack, trimmed; 0.00 fresh chillies 573; 1.00 fresh rosemary sprig; 70.00 g butter; 1.00 onion medium, finely chopped; 3.00 garlic cloves, crushed; 300.00 g rice long-grain; 450.00 ml stock vegetable; 100.00 ml wine dry white; 250.00 g portabellini mushrooms sliced; 1.00 red pepper cubed; 1.00 yellow pepper cubed; 30.00 g fresh basil shredded; 30.00 g fresh parsley finely chopped; 100.00 g pine nuts tasted and roughly chopped

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Ingredients (15)

2.00	lamb — rack, trimmed
0.00	fresh chillies — 573
1.00	fresh rosemary — sprig

RICE STUFFING

70.00 g	butter
1.00	onion — medium, finely chopped
3.00	garlic — cloves, crushed
300.00 g	rice — long-grain
450.00 ml	stock — vegetable
100.00 ml	wine — dry white
250.00 g	portabellini mushrooms — sliced
1.00	red pepper — cubed
1.00	yellow pepper — cubed
30.00 g	fresh basil — shredded
30.00 g	fresh parsley — finely chopped
100.00 g	pine nuts — tasted and roughly chopped

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Method:

Set the oven to 180 degrees celcius.
Ask your butcher to cut and prepare two racks of lamb. Slit the membrane between each rib, so that the racks can be bent around into the crown shape. Do this with both racks.
Place racks together, fat side inwards. Curve bones in a circle and sew the ends together, using a thick, strong needle (trussing needle) and string.
Cover the exposed bones with foil. Tie a piece of string around the meat so that it holds its shape. Place in a roasting pan, together with the rosemary sprig, and pour over the olive oil. Roast in the oven for about 40 minutes.
Meanwhile, prepare the rice filling. In a heavy-based saucepan melt 40ml of the butter and saute the onion until soft and lightly browned. Add the garlic and rice and stir for about one minute. Stir until any liquid has been absorbed and the rice grains appear transparent.
Add stock and wine, bring to the boil, cover and turn down heat. Simmer for about 30 minutes until rice is tender, and allow to stand for 10 minutes. Heat remaining butter in a frying pan. Add the mushrooms and stif-fry at high heat for one minute. Add peppers and stir-fry for two minutes. Remove from the heat. Add basil, parsley and pine nuts. Add vegetables to the rice, mix well and season to taste. Remove string from the lamb, spoon the rice pilaff into the centre of the crown and serve.