Horlicks Crown Roast of Lamb
A classic dish that looks stunning, making it ideal for special occasions. The creamy, malty flavouring of the Horlicks marries perfectly with the lamb. Pre-order your lamb from your butcher, who will prepare the whole crown for you with the bones shined clean.
50g unsalted butter
200g fresh white breadcrumbs
1 large onion, finely diced
½ tsp cumin seeds
Finely grated zest and juice of 1 lemon
2 tbsp freshly chopped thyme leaves
2 tbsp freshly chopped parsley
Salt and freshly ground black pepper to taste
2 heaped tbsp Horlicks Traditional
1 crown roast of English lamb
To prepare the stuffing, melt the butter in a large frying pan, add the onions and sauté gently until soft and translucent. Next stir in the cumin seeds, lemon zest, thyme and parsley, and season with salt and black pepper. Cook for a couple of minutes, remove from the heat and then tip in the breadcrumbs and the Horlicks. Mix all the ingredients together well, add the lemon juice and leave aside while you prepare the lamb.
Preheat the oven to 200˚C/Gas Mk 6. Place the crown of lamb in a roasting tray and cover each of the bones with a small piece of foil, to prevent them burning. Now fill the centre with the stuffing, mounding it slightly in the centre, and gently press the mixture down to pack against the meat. Cover the stuffing with a round of foil and roast the crown in the oven for 10 minutes. Reduce the heat to 180˚C/Gas Mk 4 and cook for a further 35 minutes for pink lamb, or add another 15 minutes to cook to medium.
Remove the crown from the oven and leave to rest for 10 minutes. To serve, slice between each bone allowing 3 per person, accompanied by the delicious stuffing and, as a suggestion, roasted potatoes.