Crown of Lamb stuffed with
Garlic & Herb Mince
Is there anything more luxurious than a wonderfully tender crown of lamb? The perfect dish for an impressive Christmas dinner that will wow your guests, but not keep you in the kitchen all day. We stuffed our lamb with a herbed extra lean mince which makes it even more perfect for feeding a big crowd.
Serves: 12 (Depending how hungry your guests are)
Preheat the oven to 200 degrees Celsius.
- Wash the herbs and remove the herb stalks. Peel garlic cloves.
- Put the herbs, peeled garlic cloves, cayenne pepper and olive oil in a food processor and blend. Using your hands or a sieve drain off the herb oil and reserve.
- Add the drained, chopped herb mixture, as well as the chopped onion to the mince and combine. Add salt and pepper to taste.
- Using a pastry brush, paint the inside and outside of the lamb crown with the reserved herb oil.
- Oil a roasting tray and place the crown into the middle of the tray. Stuff the mince into the middle of crown and pour and remaining herb oil over the top of the mince.
- Roast for 1 hour. The extra weight of the mince increases the normal cooking time. Cooking times may vary according to how rare you like your lamb and the oven being used. If you like your lamb very rare, it may be best for you to cook the stuffing in a separate dish, then lower your cooking time to approx. 35mins.
- While the lamb is roasting, roast the unpeeled baby potaotes in olive oil until golden brown.
- Cut a cross into the top of the unpeeled, small red onions, be careful not to cut all the way through the onion. Roast in the same oven as the lamb, until soft and sweet. Top with a knob of butter just before serving.
- Once the lamb is cooked, cover and leave to rest for 15 mins and carve at the table for maximum impact!