Windsor Crown Roast of Lamb with Jewelled Rice Stuffing | Recipe | Simply Beef & Lamb
Windsor Crown Roast of Lamb with Jewelled Rice Stuffing
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Ingredients
- 1 lean crown roast joint (16 cutlets), ask your butcher to prepare this for you
- 1 tablespoon rapeseed or olive oil
- 1 small onion, peeled and finely sliced
- 4 cardamom pods, bruised
- ½ cinnamon stick
- 225g basmati rice, rinsed in several changes of cold water
- 400ml good, hot vegetable stock
- 25g shelled unsalted pistachio nuts, roughly chopped
- 50g shelled fresh pomegranate seeds
- 1 garlic clove, peeled and finely chopped
- 2 teaspoons dried oregano or marjoram
- 4 tablespoons pomegranate molasses (available at large supermarkets or online)
- 2 tablespoons rapeseed or olive oil
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