Crown Roast of Lamb

Crown Roast of Lamb

Crown Roast of Lamb

Ingredients
17
Are you looking for some dinner party ideas that are sure to impress? Our crown roast of lamb provides everything you need for a showstopper dish. Tying racks of lamb together to form a crown adds glamour to the dinner table – and it tastes delicious, too. Brush the outside of the lamb with cumin seeds for an aromatic crunch that infuses the lamb from the outside while it cooks. Our Moroccan Spice Mix makes it easy to add bags of flavour to the couscous medley, with an expertly balanced mix of cumin, cinnamon, coriander and mint. With an additional sweetness provided by mango chutney, dried apricots and pomegranate seeds, this crown roast won’t fall short on flavour.
Ingredients
  • 1 teaspoon Cumin Seeds

  • 25 gram (2 ounce) flaked almonds

  • 1 red onion, diced

  • 100 gram (4 ounce) dried apricots

  • 125 gram (5 ounce) pomegranate seeds

  • 50 gram (2 ounce) sultanas

  • zest of 1 lemon

  • 50 gram (2 ounce) couscous

  • 1 tablespoons Moroccan Spice Mix

  • 2 tablespoons olive oil

  • 3 racks of lamb, French trimmed and tied into a crown

  • 125 millilitre (4 fluid ounce) water

  • For the Sauce

  • 400 millilitre (13 fluid ounce) red wine (Shiraz works particularly well)

  • 1 tablespoons honey

  • 1 tablespoons mango chutney

  • 1 pinch Cinnamon Ground

Key Products
Cumin Seeds

Product Information

£ 1.98/unit,35g
Moroccan Spice Mix

Product Information

£ 2.28/unit,40g
Cinnamon Ground

Product Information

£ 1.69/unit,32g
Cooking tip
  1.  

Instructions

  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 Place the lamb crown onto a baking tray, wrap the ends of the bones in kitchen foil and brush with half the oil, sprinkle over the Cumin Seeds and season with salt and pepper then set aside.
  • 3 Heat a frying pan over a high heat, add the almonds and toast for around 30 seconds tossing occasionally. Transfer onto a plate then then return the pan to the heat, add the oil and fry the onion for 2 minutes until it begins to soften. Add the remaining ingredients stir, cover and remove from the heat. Stand for 5 minutes to allow the couscous to absorb the water.
  • 4 Stuff the centre of the lamb with the couscous, cover the couscous with foil then bake in the oven for 45 minutes (this will give you blushing pink lamb, cook for a further 10 minutes for well done).
  • 5 Cover with foil and allow to rest for 15 minutes.
  • 6 To make the sauce heat a pan over a high heat, pour in the wine (be careful as this may cause the wine to flambé). Allow the wine to reduce by half, then add the honey, mango chutney, Cinnamon and any of the juices from the meat. Heat through for 2-3 minutes to reduce further until the sauce thickens slightly then serve drizzled over the lamb.
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