MEAT
◆
CROWN ROAST OF LAMB
Best end necks of lamp, 2 Tablespoon of chopped parsley
each with 6-7 cutlets ½ Lemon, finely grated
½Cup of onion chopped 1 Tablespoon of lemon juice
½Cup of celery chopped 1 Small egg
1 Apple peeled and chopped Garlic, salt and ground pepper
2 Tablespoon of butter 2 Tablespoon of flour
3 Tablespoon of dried apricots, 3 Cups of beef stock
soaked overnight ½ Cup of fresh white breadcrumbs
Cut away the shin bones and ease out the shoulder blades from both joints, Trim each cutlet bone to a
depth of 1",Bend the joints around fat side and sew together to from a crown. Cover the exposed bones
with foil paper.
Sauté the onion, celery and apple in butter until brown. Drain, dry and chop the apricots. Stir into the pan
with the next five ingredients. Season well, cool, Fill the stuffing into the crown of lamb and weigh the
joint. Place the joint on low rack in the convection oven.
Roast at 350
℉
(175
℃
) for 25 minutes per pound, then baste with juice from bowl. Roast for a further 25
minutes at 400
℉
(200
℃
) baste occasionally and cover tightly with foil paper if necessary to prevent
overcooking exposed top/thin sections.
Remove foil paper. Replace with cutler frills, serve with roast potatoes, pumpkin and steamed beans.
Separate cutlets at the table as required.
◆
STUFFED BREAST OF VEAL
3
1/4Ibs breast, boned with pocket cut STUFFING continued:
2 tbsp butter 1 Tablespoon lemon rind grated
Garlic, salt and pepper 1 Cup of diced mushroom
STUFFING: 1 Egg, lightly beaten
1 Tablespoon butter ½ Cup of finely chopped onions
1 Tablespoon of lemon juice Cream
Preheat frying pan. Melt 1 tbsp of butter in the pan and fry onions until soft. Add lemon rind and juice,
garlic and mushrooms. Fry together for 3 to 4 minutes. Set aside in a large Bowl. Add breadcrumbs,
garlic, salt and pepper to fry vegetables. Bind together with egg and enough cream to form a firm
consistency.
Place stuffing into veal packet and spread evenly. Sew up cavity. Sew up cavity. Brush veal with soft
butter and place on a low rack in the convection oven.
Preheated to 163
℃
(325
℉
),cook for 20 minutes. Turn, brush again and cook at 150
℃
(300
℉
) for 20
minutes. Turn, brush again and cook approximately for 40 minutes with potatoes until ready. Serve with
peas.
Pour juices from bowl over carved meat.
