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Ingredients

• FOR THE CROWN ROAST
• 250 g minced veal or pork
• 3 spring onions, peeled and finely chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 clove garlic, peeled and crushed
• Salt and freshly ground black pepper
• 2 racks best end neck of lamb, 6 bones each, chined and prepared into a crown
• 2 tablespoons olive oil
• 2 teaspoons dried rosemary
• 2 tablespoons plain flour
• 2 cups veal or chicken stock
• FOR THE VEGETABLES
• 6 baby turnips, trimmed and washed
• 6 button onions, peeled
• 12 baby carrots, trimmed and washed
• 6 baby zucchini, washed and halved lengthways
• 60 g butter
• 2 tablespoons brown sugar
• 11/4 cups chicken stock or water

Description

This Stuffed Crown Roast Is A Splendid Showpiece For A Special Dinner. If You Order It In Advance, A Butcher Will Prepare The Crown For You.

All Recipes Australia