Stuffed crown roast

Recipe from: 11/1/2002 12:00:00 AM

Ingredients 16
Servings 1
Minutes 30 minutes


Serving Change
  • 2
    trimmed racks of lamb, six cutlets each
  • olive oil
  • 1
    sprig of rosemary
  • 70
  • 1
    medium onion, finely chopped
  • 3
    garlic cloves, crushed
  • 300
    long-grain rice
  • 450
    vegetable stock
  • 100
    dry white wine
  • 250
    Portabellini mushrooms, sliced
  • 1
    red pepper, cubed
  • 1
    yellow pepper, cubed
  • 30
    fresh basil, roughly shredded
  • 30
    fresh flat leaf parsley, finely chopped
  • 100
    pine nuts, toasted and roughly chopped


30 minutes
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.

Read more on: roast  |  lamb


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