| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 100 minutes |
| Serves | 8-10 |
| Cuisine | European |
| Special Occasion | Christmas |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 1413 |
| Fat | 71.5g |
| Saturates | 25.1g |
| Protein | 161.7g |
| Carbs | 18.5g |
| Sugars | 4.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Peel and roughly chop the onions, carrots, garlic and celery.
In a large roasting dish, combine the vegetables, olive oil and 1/2 tsp of salt then toss to combine. Place the lamb crown roast on top of the vegetables and scatter the thyme sprigs around. Add the stock to the roasting dish. Reduce the oven temperature to 180°C, gas mark 4, and roast the lamb for 1 hour 20 minutes, adding more water occasionally.
Thirty minutes before the roast is cooked to your liking, combine the Dijon mustard, whole grain mustard, breadcrumbs, 1/2 tsp of salt and rosemary in a bowl.
Remove the roast from the oven and press the crust into the centre of the crown roast and bake for a further 15-20 minutes.
To check if the lamb is cooked, insert a skewer into the thickest part for 30 seconds, then lay it against the back of your hand. If it feels cool, the meat is rare; if warm, it is medium-rare; if hot, it is medium.
Remove from the roasting dish and allow to rest, covered with foil, for 20 minutes.
Serve on a bed of boiled peas.
