Lamb Crown Roast with Apricot and Walnut Stuffing

clock 30 minutes + 45 minutes bowl Serves 4-6


  • 2 racks of lamb, each with at least 6 chops
  • 1 Tbsp oil
  • 1 onion, chopped
  • 1 stick celery, chopped
  • 3 cloves garlic, crushed
  • 1 cup fresh breadcrumbs
  • 1/2 cup chopped apricots
  • 1/2 cup chopped walnuts
  • 1 cup grated apple
  • 1 egg
  • 1 tsp chopped fresh rosemary
  • 1 lemon for zest
  • 1/4 cup chopped parsley
  • 1/2 tsp salt
  • freshly ground pepper
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  • 1. Preheat oven to 200°C.

  • 2. Remove any excess fat from the racks of lamb. Shape and tie the lamb as a crown roast, tying the ends of each rack together. Place it in a roasting pan seasoning with salt and pepper.

  • 3. To make the stuffing: heat the oil in a frying pan. Add the onion, celery and garlic. Cook for 4 or 5 mins until completely softened.

  • 4. Into a large bowl place the breadcrumbs, apricots, walnuts, apple, egg, rosemary, zest, parsley, salt and pepper. Add the onion mix and stir well to combine. Place the mixture carefully into the middle of your roast.

  • 5. Place lamb in the oven and roast for 30 mins or until cooked to your liking.

  • Tip: This crown can be made bigger by adding another rack of lamb. Just tie each one together and you can feed a crowd.

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