Recipe Ingredient
- 1 large piece of rack of lamb, chined (with about 12-13 joints)
- Marinade (combined):
- l tsp pepper
- 1 tsp salt
- 1 tbsp dark soy sauce
- 1 tbsp cooking wine
- 1 tbsp ginger juice
- 1/2 tbsp ground black pepper
- 3 tbsp honey
- Filling for the roast:
- 350g boiled potatoes, diced
- 100g button mushrooms, diced
- 150g chicken meat, diced and seasoned with 1/2 tsp light soy sauce, 1/4 tsp salt, 1/4 tsp sugar and dash of pepper
- 1 tsp chopped garlic1 onion, diced2 tbsp oil
- Seasoning:
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp ground black pepper
- 1 tbsp curry powder
- 1 tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 1/4 tsp sugar
- 1 tsp chicken stock granules
Instructions
- To prepare the rack of lamb: Put the rack of lamb on its side and cut off the back or chine bone. (This makes carving easier. You can ask the butcher to do this when you buy the meat.)
- Trim off all the fat from the ribs approximately 5cm from the bone ends. Turn the rack over and score between the bones. Make sure the bones are clean of meat and tissue.
- Use a sharp knife and cut between the rib portion so the rack can be bent.
- Brush with marinade all over and keep in a plastic bag, preferably overnight in the refrigerator.
- Bend the ribs outwards so the crown can sit upright. Tie a string around the middle to hold the rack in place to form a crown shape.
- Line a baking tray with aluminium foil. Place the crown roast in the tray.
- To prepare the filling: Heat oil in a saucepan and saute garlic and onions till fragrant. Add button mushrooms and chicken meat. Stir-fry well.
- Stir in potatoes and seasoning. Fry till well mixed, dish up and set aside.
- Spoon cooked filling ingredients into the centre of the tied-up rack of lamb. Cover the tips of the bones with pieces of foil.
- Roast lamb in a preheated oven at 220°C for 25 minutes. Lower the temperature to 180°C and continue to roast for 20-25 minutes or till golden brown and well cooked.
- Remove, garnish as desired and serve.
