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Crown Lamb Roast With Sage Stuffing Recipe

Elevate your dinner party with this stunning Crown Lamb Roast, featuring a fragrant sage and apple stuffing. This show-stopping recipe, adapted from "Classic Essential Roasts" by Hawthorn Press, is perfect for special occasions. Learn how to expertly prepare a crown roast, ensuring perfectly cooked lamb with crispy edges and a moist, flavorful interior. The aromatic stuffing complements the rich lamb beautifully. Serve with roasted vegetables and your favorite Sauvignon Blanc or Cabernet Merlot for an unforgettable culinary experience. Impress your guests with this elegant and delicious masterpiece!

Prep Time 30 mins
Cook Time 80 mins
Calories 233.3 kcal
Protein 15g
Rating 5.0 (1 Reviews)
Crown Lamb Roast With Sage Stuffing 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Crown Lamb Roast With Sage Stuffing

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How to Make Crown Lamb Roast With Sage Stuffing

  1. Preheat oven to 415°F (218°C).
  2. Trim excess fat and sinew from the lamb crown roast.
  3. In a large bowl, combine 1 ½ cups breadcrumbs, 2 tablespoons chopped fresh sage, and 1 tablespoon chopped fresh parsley.
  4. Melt 4 tablespoons butter in a small pan over medium heat.
  5. Add 1 medium diced onion and 1 medium diced apple to the melted butter. Cook until softened, about 5-7 minutes.
  6. Remove from heat and stir the onion and apple mixture into the breadcrumb mixture.
  7. In a small bowl, whisk together ¼ cup apple juice and 2 large egg yolks. Gently stir into the breadcrumb mixture.
  8. In a separate clean bowl, beat 2 large egg whites with an electric mixer until stiff peaks form.
  9. Gently fold the egg whites into the stuffing mixture.
  10. Place the crown roast in a shallow roasting pan.
  11. Line the base of the roast cavity with a sheet of lightly greased foil.
  12. Spoon the stuffing into the foil-lined cavity, pressing it down lightly.
  13. Wrap foil around the tops of the cutlet bones to prevent burning.
  14. Roast for 45 minutes for medium-rare, or until a meat thermometer inserted into the thickest part registers your desired internal temperature (135°F for medium-rare, 145°F for medium).
  15. Remove from oven and let the lamb rest for 10 minutes before carving.
  16. Carve between the cutlets to serve. Serve immediately with roasted vegetables and your favorite wine.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

38g

Fat

19g

Carbs

10g

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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