Ingredients

The following ingredients have 6 Servings
  • 2 Rack of lamb (with long rib bones)
  • olive oil
  • 6 sticks Celery
  • 5 carrots
  • 6 tomatoes
  • 4 cloves garlic cloves
  • unwaxed lemons (zested)
  • 5 Red onions
  • 4 eggs
  • salt
  • freshly ground peppers
  • 3 Tbsps parsley
  • 3 Tbsps chopped Basil
  • 10 fresh Bread roll
  • 10 bay leaves

Instruction

  • Wash the racks of lamb and pat dry. Rub with olive oil, salt and pepper.
  • Wash and finely dice the celery. Peel and finely dice the carrots. Wash, halve and deseed the tomatoes and cut into small pieces. Peel and finely chop the garlic. Peel and finely chop 1 onion. Peel the other onions and cut into thickish wedges. Cut away the crusts of the bread rolls, break up the crumb, put into a bowl and mix with 6 tbsp olive oil. Beat the eggs and mix with the parsley, basil, salt and pepper. Add to the breadcrumbs. Add the chopped onions, garlic, celery, carrots and tomatoes and mix well.
  • Brush a medium-sized roasting dish with oil. Put the onion wedges and bay leaves on the base of the roasting dish. Form the racks of lamb into a crown and secure with roulade needles (or tie together). Place the crown roast in the roasting dish and fill with the bread stuffing.
  • Put into a preheated oven (400°F) and roast for about 45 minutes until golden brown.
  • Serve the rack of lamb with the onions and roast potatoes.