CROWN LAMB ROAST WITH SAGE STUFFING
Ask your butcher to shape the crown roast and tie it with string. Wrap foil around the tops of the cutlet bones to prevent them from burning. Any excess stuffing can be moistened with a little apple juice, rolled in greased foil and baked with the lamb. Cook this dish just before serving. Serve with roasted vegetables and your favourite Sauvignon Blanc or Cabernet Merlot. One of my favourite meats to cook; my recipe library includes many variations in the preparation and presentation of lamb and this recipe is just one I am pleased to share. From Classic Essential Roasts by the Hawthorn Press.
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to hot- 415F (210C) (Gas mark 6-7).
- Trim excess fat and sinew off meat.
- Combine breadcrumbs, sage and parsley.
- Melt the butter in a small pan.
- Add the onion and apple and cook over medium heat until soft.
- Remove from the heat and stir into combined breadcrumbs/sage/parsley.
- Whisk the apple juice and egg yolks together, then lightly stir into the breadcrumb mixture.
- Beat the egg whites with an electric beater, in a small mixing bowl until soft peaks form.
- Fold lightly into the stuffing mixture.
- Place the crown roast in a shallow roasting pan.
- Place a sheet of lightly greased foil in the base of the roast cavity.
- Spoon the stuffing into the foil cavity, pressing in lightly.
- Roast the meat for 45 minutes for medium, or until cooked to the degree you prefer.
- Remove from oven and let the lamb sit for 10 minutes prior to carving.
- Cut between the cutlets to separate and serve.
CROWN ROAST OF LAMB
Provided by Alton Brown
Categories main-dish
Time 1h15m
Yield 6 to 8 servings, 2 chops per person
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.;
- To french the racks of lamb:
- Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones. Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone. Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown. Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.;
CROWN ROAST OF PORK AND STUFFING
An eye and taste pleaser for any special occasion. It looks so impressive wearing the little socks - take time to make them or buy the ready made. The stuffing compliments the pork flavor. You may make the socks out of foil or I prefer colored tissue paper. Cut strips of paper approx 2 1/2 " wide by 10" long, roll the paper into a cylinder and with scissors cut down 1 1/2 " on one edge of the cylinder spacing cuts1/4" apart. wrap the uncut ends around each bone and secure with thin wire or fine thread.
Provided by Bergy
Categories Pork
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the salt, pepper, garlic and Worcestershire and rub into the roast.
- Place flat in a roaster bone ends down and roast covered for 2 hours in a 325 F oven.
- Meanwhile prepare the stuffing: Saute the onion and celery in the margarine until the onions are translucent and pour into a large mixing bowl.
- Add crumbs, apples, poultry seasoning, parsley flakes, 1 cup of apple juice, season with salt and pepper.
- Add a bit more juice if needed.
- The stuffing should be moist enough to hold together when squeezed lightly.
- After you have roasted the meat for 2 hours, remove it from the oven.
- Turn it so the rib ends are pointing out when you stand it on edge (like to secure the joining ribs with a bit of wire).
- Place a sleeve of tin foil in the center of the roast, have the foil large enough that you will be able to cover the stuffing by folding it over when filled.
- Fill the sleeve with the stuffing, fold foil over.
- Return the roast uncovered until the internal temp reaches 170F (apprx 1 1/2 hours).
- Decorate the rib ends with gay colored socks (use colors to match the seasons or holiday) after you have removed it from the oven and are ready to serve.
- **If, after stuffing the sleeve in the center of the roast, you have stuffing left over put it in a lightly greased casserole dish and put in the oven for the last 1 1/2 roasting time.
CROWN ROAST WITH ARTICHOKE STUFFING
Provided by Molly O'Neill
Categories dinner, main course
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- To make the lamb, preheat oven to 425 degrees and begin baking, using recipe for Basic Crown Roast of Lamb (see recipe). Meanwhile, in a small bowl, combine sage, cheese, bread crumbs, garlic, salt and pepper, and set aside.
- While lamb is cooking, make the stuffing. Mix artichoke hearts, olive oil, bread crumbs, salt and pepper in a 2-quart casserole dish until well combined. After the roast has cooked for 35 minutes, place the casserole in the oven. Continue baking both for 20 minutes. Then remove the lamb and pat the sage mixture over the outside of the roast. Bake for 5 minutes more.
- Remove both the lamb and stuffing from oven. Turn roast over, place on a platter and fill the cavity with stuffing. Place into a serving dish any stuffing that doesn't fit. Serve immediately.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 411 milligrams, Sugar 2 grams
CROWN ROAST OF LAMB
I saw this on Alton Brown's Good Eats Show and got really excited, as we are having a dinner soon with Crown Roast of Lamb. I have adapted it slightly for our tastes. Cooking time includes rest time.
Provided by Sweetiebarbara
Categories Short Grain Rice
Time 1h35m
Yield 16 rib chops, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- To french the racks of lamb:.
- Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones.
- Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone.
- Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown.
- Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast.
- Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound.
- Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes.
- While the meat is resting add the lemon juice, mustard and mint to the juices that accumulated in the Bundt pan while cooking.
- Stir to combine. Taste and adjust seasoning, as needed.
- Cut the string away from the roast and place rice in the center.
- Serve the warm sauce with the roast.
CROWN ROAST OF PORK WITH APPLE, FIG AND CHERRY STUFFING
This is all out Christmas Dinner. You'll get the ooo's and ahh's and who doesn't like pork and fruit combos? You might want to make extra stuffing to bake on the side if you have stuffing lovers at the table.
Provided by Annacia
Categories Pork
Time 2h50m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 425°F.
- Rub the roast all over with garlic, thyme, olive oil, generously salt and pepper to taste. Sauté the apples, figs, cherries and almonds in butter, stirring constantly, for about 3 minutes.
- Remove from heat and stir in applesauce, dark brown sugar, 1/2 cup wine and stuffing mix; spoon into center of roast.
- Place rosemary sprigs on top of stuffing. Cover stuffing and exposed ends of ribs with aluminum foil.
- Roast pork for 20 minutes, then reduce heat to 350°F and continue roasting until the internal temperature of the pork reaches 150°F, approximately 2 hours.
- Transfer the pork to a platter and let stand for 15 minutes.
Nutrition Facts : Calories 490.4, Fat 28.7, SaturatedFat 9.2, Cholesterol 104, Sodium 99.7, Carbohydrate 20.2, Fiber 2.1, Sugar 13.1, Protein 35.3
More about "crown lamb roast with sage stuffing recipes"
CROWN ROAST OF PORK WITH SPICY RICE STUFFING- WIKIFOODHUB
From wikifoodhub.com
IFOOD.TV
From ifood.tv
LAMB CROWN ROAST STUFFING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST CROWN ROAST RECIPES - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
HOW TO MAKE CROWN ROAST OF LAMB WITH CORN BREAD STUFFING
From mobirecipe.com
CROWN ROAST STUFFING RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CROWN LAMB ROAST WITH SAGE STUFFING RECIPE - CHRISTMAS.FOOD.COM
From pinterest.co.uk
CROWN ROAST OF LAMB STUFFING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CROWN LAMB ROAST WITH SAGE STUFFING - PLAIN.RECIPES
From plain.recipes
CROWN ROAST OF LAMB WITH CORN BREAD STUFFING
From completerecipes.com
CROWN ROAST OF LAMB WITH CORN BREAD STUFFING - BIGOVEN.COM
From bigoven.com
CROWN ROAST STUFFING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TOP 47 CROWN ROAST OF PORK RECIPE RECIPES
From tprecipes.com
CROWN ROAST OF LAMB WITH SPICY SAUSAGE AND CRANBERRY STUFFING
From pinterest.com
SAUSAGE STUFFED CROWN ROAST OF LAMB RECIPE - FOOD NEWS
From foodnewsnews.com
TOP 49 CROWN PORK ROAST RECIPE EASY RECIPES
From tprecipes.com
CROWN ROAST OF LAMB WITH CORN BREAD STUFFING RECIPE
From bakerrecipes.com
CROWN LAMB ROAST WITH SAGE STUFFING RECIPE - WEBETUTORIAL
From webetutorial.com
CROWN ROAST OF LAMB WITH PILAF - EASILYTASTY - DINNER IDEAS FOR THE ...
From easilytasty.com
CROWN ROAST RECIPE WITH STUFFING - CREATE THE MOST AMAZING DISHES
CROWN ROAST WITH ARTICHOKE STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
CROWN ROAST OF LAMB WITH SPICY SAUSAGE AND CRANBERRY …
From linsfood.com
CROWN LAMB ROAST WITH SAGE STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
CROWN ROAST RECIPE WITH STUFFING : OPTIMAL RESOLUTION LIST
From recipeschoice.com
LAMB CROWN ROAST WIH SAGE STUFFING | SAGE STUFFING, …
From pinterest.co.uk
CROWN ROAST OF LAMB WITH SPICY SAUSAGE AND CRANBERRY STUFFING
From pinterest.com
CROWN ROAST OF PORK WITH SAVORY FRUIT STUFFING - FOOD.COM
From food.com
CROWN RACK OF LAMB - SAVOR THE BEST
From savorthebest.com
CROWN ROAST OF PORK WITH STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
BEST COOKING BREADCRUMB RECIPES: CROWN LAMB ROAST WITH SAGE …
From worldbestbreadcrumbrecipes.blogspot.com
10 BEST PORK CROWN ROAST WITH STUFFING RECIPES | YUMMLY
From yummly.com
CROWN ROAST OF LAMB WITH PILAF STUFFING RECIPE - PINTEREST
From pinterest.com
CROWN ROAST LAMB RECIPE STUFFED - THERESCIPES.INFO
From therecipes.info
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #south-west-pacific #condiments-etc #lamb-sheep #american #australian #canadian #oven #roast #dinner-party #holiday-event #easter #stove-top #dietary #christmas #new-years #cooking-mixes #new-zealand #meat #taste-mood #savory #equipment #small-appliance #mixer #presentation #served-hot #4-hours-or-less
You'll also love