Lamb crown roast recipe | Schwartz

Ingredients

• 1 tsp Cumin Seed
• 25 g (2 oz) flaked almonds
• 1 red onion, diced
• 100 g (4 oz) dried apricots
• 125 g (5 oz) pomegranate seeds
• 50 g (2 oz) sultanas
• zest of 1 lemon
• 50 g (2 oz) couscous
• 1 tbsp Moroccan
• 2 tbsp olive oil
• 3 racks of lamb, French trimmed and tied into a crown
• 125 ml (4 fl oz) water
• For the Sauce
• 400 ml (13 fl oz) red wine (Shiraz works particularly well)
• 1 tbsp honey
• 1 tbsp mango chutney
• 1 pinch Cinnamon Ground