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Recipes > Meat > Crown Roast of Lamb

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Crown Roast of Lamb

by anonymous, Nov 30, 2006

Order crown roast from butcher a few days ahead of time

Preparation Time: Varies
Cook Time: varies
Total Time: varies
Yield: 1 roast
Servings: 4

Ingredients
1 crown roast of pork or lamb
1 heat-proof small bowl
aluminum foil
2 cups fresh bread cubes
1 onion, finely chopped
2 cloves garlic, minced
4 tablespoons fresh parsley, chopped
1 teaspoon lemon rind, grated
1 egg, slightly beaten
2 carrots, cut into 1
 

Prep
Place crown roast on sheet of aluminum foil and fold up around base of roast
In center of roast, place small heat-proof bowl
Put aluminum foil on tips of each bone so they won't burn
Place roast in pre-heated oven and bake at 450 degrees for 40 minutes brush frequently with melted butter every 10 to 15 minutes

Stuffing:
Mix together the bread cubes, onion, garlic, lemon rind, and egg and set asid in the refrigerator
When roast is half baked, remove bowl from center of roast and replace with the stuffing
Pour pan drippings over stuffing
Bake another 40 to 45 minutes
When roast is done, take out of oven
Remove aluminum from tips of bones
While roast is baking, cut carrots, onions, sweet potato, white potato and garlic and place in oblong pan
Stir in some olive oil and balsamic vinegar just to coat vegetables and then salt to taste and add an herb that you like
Bake at 450 degrees for 50 minutes
Stir occaisonally so as not to stick
When roast and vegetables are done, place roast on center of platter
Arrange vegetables around roast and add more vegetables like peas and brussel sprouts
Make small white chef hats for tips of bones (make ahead of time)
Take white paper, measure a piece 3

 

 

Info on this recipe:

2.6 out of 5 Thumbs Up

0% would make again

 

 

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