crown roast of lamb

Ingredients

• Servings: 12
• stuffing:
• 2 tablespoons corn oil
• 1 large onion, minced
• 2 stalks celery, minced
• 3 carrots, minced
• 6 slices canned pineapple, minced (juice reserved)
• 1/2 cup cooked rice
• 1/2 cup golden raisins
• 1 1/2 tablespoons chopped fresh parsley
• 1 teaspoon dried savory
• 1 teaspoon paprika, or more to taste
• 1 teaspoon lemon juice, or to taste
• salt and freshly ground pepper to taste
• 12 lamb chop crown roast
• 1 tablespoon vegetable oil, or as needed
• 6 slices canned pineapple
• 1 chicken bouillon cube
• 6 sprigs watercress, or as desired
• freshly ground black pepper
• 12 paper frills

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 40 mins

Ready Time: 3 hrs


• heat corn oil in a skillet over medium heat; cook and stir onion and celery until lightly browned, about 5 minutes. add carrots, minced pineapple, rice, raisins, parsley, savory, and paprika to onion mixture; cook and stir until stuffing is heated through, 5 to 10 minutes. season stuffing with lemon juice, salt, and pepper. remove skillet from heat and allow stuffing to cool.
• preheat oven to 375 degrees f (190 degrees c). grease a roasting pan.
• stand the crown roast in the prepared roasting pan and rub vegetable oil over entire roast. spoon stuffing into the center of the roast. cover stuffing with a piece of aluminum foil. wrap each chop bone with foil to prevent charring.
• bake in the preheated oven until lamb is cooked through and juices are amber in color, about 2 1/4 hours. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).
• transfer roast to a serving platter and tent a piece of aluminum foil over roast to keep warm, reserving juices in the roasting pan.
• pour the juices in the roasting pan into a skillet and heat over medium heat; cook and stir pineapple slices until golden brown, about 4 minutes per side. slit 1 side of each pineapple slice and arrange in a curling twist around the roast.
• carefully skim the fat from the roasting pan juices and add reserved pineapple juice to the skillet. crumble the bouillon cube into the liquid; bring to a boil. cook and stir pineapple juice mixture until browned and slightly reduced, about 5 minutes. transfer to a sauceboat or small bowl to serve alongside roast.
• remove foil from the tips of the lamb chops and replace with paper frills. garnish each pineapple twist with a watercress sprig.