Roast Crown of Lamb

Ingredients

• Cut corresponding parts from two loins of lamb or mutton,
• selecting at least six ribs on each side.
• Cut the ribs apart at the backbone,
• Wrap each bone in a greased paper.

Method

1. 1

   Roast, allowing 15 minutes to the pound and 15 minutes extra.

2. 2

   Remove paper from bones and garnish with paper frills.

3. 3

   Fill centre with riced potatoes, potato balls, French fried potatoes, green peas or boiled chestnuts.

4. 4

   Serve with Mint Sauce.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 19. The excerpt below is the record exactly as published.

ROAST CROWN OF LAMB. Cut corresponding parts from two loins of lamb or mutton, selecting at least six ribs on each side. Trim ends of bones evenly, care being taken that they are not left too long; trim off backbone. Cut the ribs apart at the backbone, but separate the chops no further. Scrape flesh from bone down to the lean meat. Shape each piece in a semi-circle, having ribs out- side, and skewer and tie pieces together so as to form the crown. Roll the trimmings and pack closely in the centre; place on them a weighted bowl or cup to keep the crown in shape during cooking. Wrap each bone in a greased paper.

Cook this with the app: pantry check, scaling, and the assistant.