Antony Worrall Thompson’s Crown Roast of Lamb

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  • This classic crown of lamb is a traditional British roast at its very best.

    • 1×16 cutlet crown roast of lamb (ask your butcher to prepare)

    • 3 cloves of garlic, chopped

    • 1tsp thyme leaves

    • 1tsp rosemary leaves

    • 1tsp ground black pepper

    For the sauce

    • 600ml lamb stock and lamb juices

    • 1tbsp cornflour

    • 150ml double cream

    • 3tbsp ruby port

    • Watercress to garnish

    Serves six

    1) Mix the garlic, thyme, rosemary, salt and pepper together to make a smooth paste and spread it all over the lamb.

    2) Fill the centre of the crown with a ball of foil to keep the shape and cover the end of each bone with foil to prevent burning.

    3) Place the lamb in the roasting tin, add a third of the lamb stock, 3tbsp water and roast in a preheated oven at 220C for 20 minutes.

    4) Remove the lamb from the oven and allow to rest for 10 minutes before serving.

    5) Add the remainder of the stock to the roasting tin and bring to a boil. Then strain into a saucepan and return to the heat.

    6) Mix the cornflower, cream and port together and pour it slowly into the lamb stock whisking constantly.

    7) Stir until thickened then season to taste.

    8) Remove the foil from the lamb and fill the centre with watercress. Present the whole crown to the table and carve.

    9) Serve sauce separately.

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