Who doesn’t like to get their rack out occasionally, with this impressive classic Crowned Rack of Lamb, I’m sure your guests will marvel at your succulent juicy lamb.
Method
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Preheat oven to 180 degrees.
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Place the mince, the spring onions, parsley, thyme and garlic into a bowl and mix.
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Fill the crown with the stuffing, allow 25 minutes per 500 g, plus an extra 30 minutes.
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Place the lamb into a roasting pan, rub all over with the oil, sprinkle with rosemary.
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Cover with foil and put lamb into the oven for allow 25 minutes per 500 g, plus an extra 30 minutes, basting occasionally.
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For the last 20 minutes remove foil to brown the top.
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Meanwhile, put all the vegetables into frying pan with butter, brown sugar and chicken stock or water.
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Bring to the boil, reduce the heat and cook gently, partly covered, until the vegetables are tender and the liquid has almost reduced.
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Remove from the heat, cover to keep hot.
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Transfer the crown of Lamb to a serving plate, cover and keep warm.
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Make the gravy, use 2 tablespoons of fat from the roasting pan, stir in the flour chicken stock. Bring to the boil.
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Strain the gravy through a sieve into a saucepan and simmer for 5 minutes.
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To serve surround Crown of Lamb, with glazed vegetables, hot gravy and buttered new potatoes, and a spoonful of stuffing.
