On the heat. Mild

Ingredients

• 1 crown roast, 14 bones
• 3 tbsp oil · salt, black pepper
• — STUFFING
• 200 g lamb mince, regular
• 150 g dried apricots, chopped
• 100 g breadcrumbs · 60 g pistachios
• 1 onion, 2 cloves garlic, softened in butter
• 2 tsp chopped rosemary · 1 tsp cinnamon
• 1 egg · zest of 1 lemon
• Foil, to cap the bones

Method

1. Out of the fridge 90 minutes early. Season the whole crown inside and out.
2. Mix the stuffing and fry a spoonful to check the seasoning.
3. Fill the centre of the crown, mounded slightly. Cap every bone tip with a small twist of foil or they will burn black in the first 20 minutes.
4. Sit it on a trivet of onion in a tray. 220 °C for 20 minutes.
5. Down to 180 °C for 45 to 55 minutes, until the meat between the bones reads 54 °C and the stuffing reads 70 °C. Tent with foil if it colours too fast.
6. Rest 20 minutes. Foil off the bones, carry it to the table whole, and carve down between the bones into pairs.

Cook's note. Two thermometer readings, not one. The stuffing and the meat finish at different temperatures and only one of them is safe to serve pink.

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