Crown Lamb Roast with Sage Stuffing
photo by hannahamil
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 racks of lamb, tied into a crown roast,minimum 12 cutlets
- 3⁄4 ounce butter
- 2 onions, chopped
- 1 green apple, peeled and chopped
- 1 cup fresh breadcrumb
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh parsley, chopped
- 1⁄4 cup unsweetened apple juice
- 2 eggs, separated
directions
- Preheat the oven to hot- 415F (210C) (Gas mark 6-7).
- Trim excess fat and sinew off meat.
- Combine breadcrumbs, sage and parsley.
- Melt the butter in a small pan.
- Add the onion and apple and cook over medium heat until soft.
- Remove from the heat and stir into combined breadcrumbs/sage/parsley.
- Whisk the apple juice and egg yolks together, then lightly stir into the breadcrumb mixture.
- Beat the egg whites with an electric beater, in a small mixing bowl until soft peaks form.
- Fold lightly into the stuffing mixture.
- Place the crown roast in a shallow roasting pan.
- Place a sheet of lightly greased foil in the base of the roast cavity.
- Spoon the stuffing into the foil cavity, pressing in lightly.
- Roast the meat for 45 minutes for medium, or until cooked to the degree you prefer.
- Remove from oven and let the lamb sit for 10 minutes prior to carving.
- Cut between the cutlets to separate and serve.
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RECIPE SUBMITTED BY
TOOLBELT DIVA
Toronto, 0
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