1. Preheat the oven to hot- 415F (210C) (Gas mark 6-7). 2. Trim excess fat and sinew off meat. 3. Combine breadcrumbs, sage and parsley. 4. Melt the butter in a small pan. 5. Add the onion and apple and cook over medium heat until soft. 6. Remove from the heat and stir into combined breadcrumbs/sage/parsley. 7. Whisk the apple juice and egg yolks together, then lightly stir into the breadcrumb mixture. 8. Beat the egg whites with an electric beater, in a small mixing bowl until soft peaks form. 9. Fold lightly into the stuffing mixture. 10. Place the crown roast in a shallow roasting pan. 11. Place a sheet of lightly greased foil in the base of the roast cavity. 12. Spoon the stuffing into the foil cavity, pressing in lightly. 13. Roast the meat for 45 minutes for medium, or until cooked to the degree you prefer. 14. Remove from oven and let the lamb sit for 10 minutes prior to carving. 15. Cut between the cutlets to separate and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
