Windsor Crown Roast of Lamb with Jewelled Rice Stuffing
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
- 1 lean crown roast joint (16 cutlets), ask your butcher to prepare this for you
For the Jewelled Rice Stuffing:
- 1 tablespoon rapeseed or olive oil
- 1 small onion, peeled and finely sliced
- 4 cardamom pods, bruised
- ½ cinnamon stick
- 225g basmati rice, rinsed in several changes of cold water
- 400ml good, hot vegetable stock
- 25g shelled unsalted pistachio nuts, roughly chopped
- 50g shelled fresh pomegranate seeds
For the Pomegranate Paste:
- 1 garlic clove, peeled and finely chopped
- 2 teaspoons dried oregano or marjoram
- 4 tablespoons pomegranate molasses (available at large supermarkets or online)
- 2 tablespoons rapeseed or olive oil
- To prepare the stuffing; heat the oil in a large saucepan and cook the onion with the spices for 2-3 minutes. Stir in the rice and cook for 2-3 minutes, stirring occasionally.
- Add the stock, season if required and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes. Remove from the heat, discard the cardamoms and cinnamon stick. Fluff up with a fork and stir through the pistachios and pomegranate seeds. Set aside to cool for 10 minutes.
- Weigh the lamb joint and calculate the cooking time. To prepare the pomegranate paste; in a small bowl mix all the ingredients together. Brush inside and outside the cavity with the paste.
- Preheat the oven to 180-190°C, 160-170°C, Gas Mark 4-5. Fill the cavity with the stuffing. Cover the top of the stuffing with foil and individually wrap the bones with foil.
- Place in a foil-lined non-stick roasting tin and open roast in a preheated oven for the calculated cooking time. 10 minutes before the end of the cooking time, remove the foil from the stuffing.
- Remove the joint from the oven, remove the foil from the bones and serve the crown with the stuffing and seasonal vegetables.