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Crown roast

Recipe from: 5/18/1989 12:00:00 AM
Ingredients 17
Servings 6


  • 2
    slices bread, cubed
  • 45
  • 1
    onion, chopped
  • 1
    red pepper, chopped
  • 40
    brown rice, cooked
  • 2
    dried apricots, soaked and chopped
  • 8
    young mealies, cut into pieces
  • 1
    orange, sliced into segments and chopped
  • 30
    orange juice
  • 15
    fresh thyme, chopped
  • 15
    fresh parsley, chopped
  • salt
  • pepper
  • 1
    egg, beaten
  • 2
    racks of lamb, each with 7 or more ribs


Preheat the oven to 160 ºC (325 ºF). Fry the bread cubes in the oil until golden brown, then drain on paper towelling. Sauté the onion and red pepper until soft. Add the remaining ingredients, except the egg, and season to taste with salt and pepper. Remove from the pan and add the egg and bread cubes. Saw or chop through the chine between each rib but do not cut through the meat. Turn the rack over and strip 2,5 cm of fat and meat from the end of each rib. Reserve the meat and fat. Place racks on surface, fatty sides touching, chine ends downward. Wrap string horizontally around racks and tighten. This pulls racks into a circular shape resembling a crown. Cover the stripped end of each rib with aluminium foil to prevent it from burning. Place the reserved meat, fat and filling in the centre of the crown. Place the crown in a roasting pan and roast for 25 minutes for each 500 g of meat. Allow 20 minutes extra. Baste with pan juices occasionally during the cooking process. Serve with vegetables and gravy. Serves about 6.

Read more on: roast  |  lamb

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