Crown Lamb Roast with Sage Stuffing

Crown Lamb Roast with Sage Stuffing created by hannahamil

Ask your butcher to shape the crown roast and tie it with string. Wrap foil around the tops of the cutlet bones to prevent them from burning. Any excess stuffing can be moistened with a little apple juice, rolled in greased foil and baked with the lamb. Cook this dish just before serving. Serve with roasted vegetables and your favourite Sauvignon Blanc or Cabernet Merlot. One of my favourite meats to cook; my recipe library includes many variations in the preparation and presentation of lamb and this recipe is just one I am pleased to share. From Classic Essential Roasts by the Hawthorn Press.

Ready In:
1hr 20mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@TOOLBELT DIVA
Contributor
@TOOLBELT DIVA
Contributor
"Ask your butcher to shape the crown roast and tie it with string. Wrap foil around the tops of the cutlet bones to prevent them from burning. Any excess stuffing can be moistened with a little apple juice, rolled in greased foil and baked with the lamb. Cook this dish just before serving. Serve with roasted vegetables and your favourite Sauvignon Blanc or Cabernet Merlot. One of my favourite meats to cook; my recipe library includes many variations in the preparation and presentation of lamb and this recipe is just one I am pleased to share. From Classic Essential Roasts by the Hawthorn Press."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. hannahamil
    Crown Lamb Roast with Sage Stuffing Created by hannahamil
    Reply
  2. hannahamil
    OMG!! I can’t rave enough about this gorgeous, scrumptious crown roast. It is literally the best lamb I have ever had. The lamb was SO tender...and the stuffing! My guests we swooning!!!!
    Reply
  3. TOOLBELT DIVA
    Ask your butcher to shape the crown roast and tie it with string. Wrap foil around the tops of the cutlet bones to prevent them from burning. Any excess stuffing can be moistened with a little apple juice, rolled in greased foil and baked with the lamb. Cook this dish just before serving. Serve with roasted vegetables and your favourite Sauvignon Blanc or Cabernet Merlot. One of my favourite meats to cook; my recipe library includes many variations in the preparation and presentation of lamb and this recipe is just one I am pleased to share. From Classic Essential Roasts by the Hawthorn Press.
Advertisement