Roast Lamb Crown with Olive and Herb Stuffing

Name: Roast Lamb Crown with Olive and Herb Stuffing
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 1 lamb crown made from two French-trimmed racks of lamb; 75 g dried apricots, roughly chopped; 50 g pitted olives roughly chopped; 50 g can anchovies in oil; 50 g fresh breadcrumbs; 30 g pistachios chopped; 2 tbsp olive oil; 1 tbsp heaped capers drained; 1 echalion shallot finely chopped; 1 lemon zested and juiced; 2 clove garlic, crushed or grated; 2 rosemary sprigs needles picked and chopped; 0.5 bunch parsley finely chopped

An elegant and impressive centerpiece featuring a tender lamb crown filled with a savory Mediterranean-style stuffing. The combination of salty olives, sweet apricots, and crunchy pistachios creates a sophisticated flavor profile perfect for holiday dinners.

Servings8 Portions

Prep Time15 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

lamb crown made from two French-trimmed racks of lamb
1
dried apricots, roughly chopped
75 g
pitted olives roughly chopped
50 g
can anchovies in oil
50 g
fresh breadcrumbs
50 g
pistachios chopped
30 g
olive oil
2 tbsp
heaped capers drained
1 tbsp
echalion shallot finely chopped
1
lemon zested and juiced
1
garlic, crushed or grated
2 clove
rosemary sprigs needles picked and chopped
2
parsley finely chopped
0.5 bunch

Step-by-Step Instructions

Prepare the aromatic base: Heat 1 tbsp of olive oil in a small frying pan over medium heat. Add the finely chopped shallot and sauté for about 5 minutes until softened. Pour the oil from the anchovy tin into the pan, then roughly chop the anchovies and add them along with the garlic. Cook for 2-3 minutes until the garlic is fragrant and the anchovies begin to break down. Remove from heat and let cool.

Mix the stuffing: In a large mixing bowl, combine the chopped olives, capers, lemon zest, lemon juice, breadcrumbs, rosemary, parsley, dried apricots, and pistachios. Pour in the cooled shallot mixture and stir well to combine. Season with salt and pepper. Use your hands to bring the mixture together; if it feels too dry, add the remaining olive oil. The stuffing should be slightly loose but hold together when squeezed.

Prepare the lamb: Preheat your oven to 200°C (180°C fan/gas 6). Season the lamb crown generously with salt and pepper on all sides. To prevent the exposed rib bones from burning, wrap each one individually or the whole top row with a strip of foil.

Stuff and roast: Pack the center of the lamb crown tightly with the stuffing. Cover the stuffing with a small disc of foil to keep it moist. If you have leftover stuffing, place it in a small ovenproof dish to bake alongside the lamb. Roast for 40 minutes for rare (internal temperature of 55°C), 50 minutes for medium, or 55 minutes for well-done. Let the lamb rest for 15 minutes before carving.