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Easter Show Stopper - Roasted Lamb Crown

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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45 mins
Serves 8
Not too Tricky
Ingredients

16-bone crown roast of lamb (about 800g), at room temperature
25ml Mr Hugh's rapeseed oil
5 thyme sprigs, leaves removed
20g flat-leafed parsley
1 large garlic clove, roughly chopped
1 tbsp Dijon mustard

Method

Method:
Preheat oven to 200°C (180°C fan) mark 6. Put lamb crown ring on a baking tray. Put remaining ingredients and plenty of salt and pepper into a blender (or pestle and mortar) and whiz (or bash together) until well combined.

Rub herb mixture over lamb, then roast for 30-35min for pink meat (roast for longer if you like meat more cooked). Take tray out of oven and transfer lamb to a board. Cover with a few layers of foil; leave to rest for 20-30min.

To serve, slice crown into 16 cutlets (cutting between bones).

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