Ingredients:

  • 2 racks lamb (approx. 1.2 kg total, 8 bones each, frenched)
  • 2 Tbsp fresh rosemary leaves, finely chopped
  • 1 Tbsp fresh thyme leaves, finely chopped
  • 4 large cloves garlic, minced
  • 2 Tbsp Dijon mustard
  • 3 Tbsp extra virgin olive oil
  • 1/2 cup Panko breadcrumbs
  • 1 Tbsp kosher or sea salt
  • 1 tsp freshly ground black pepper
  • 1 cup wild rice, cooked
  • 2 Tbsp unsalted butter
  • 1/2 medium yellow onion, finely diced
  • 1 medium celery stalk, finely diced
  • 1/2 cup dried apricots, chopped
  • 1/4 cup pecans or walnuts, roughly chopped (toasted lightly)
  • 1/2 cup chicken or vegetable stock
  • 2 Tbsp fresh parsley, chopped
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Racks: Ensure the lamb racks are fully “frenched.” Score the fat cap of the lamb in a diamond pattern without cutting into the meat.
  2. Form the Crown: Stand the two racks up, meat-side facing inwards. Bring the ends together, forming a circular crown shape. Tightly secure the two racks together at the top and bottom with butcher's twine, ensuring the bones stand upright and the circle is stable.
  3. Prepare the Herb Crust: In a small bowl, combine the chopped rosemary, thyme, minced garlic, Dijon mustard, olive oil, salt, and pepper to form a thick paste. Stir in the Panko breadcrumbs last.
  4. Coat and Chill: Pat the exterior of the lamb liberally with the herb paste, pressing the mixture firmly to adhere. Place the crown on a rack in the roasting pan, cover loosely, and chill in the refrigerator for at least 1 hour.
  5. Preheat and Prep: Preheat oven to 220°C (425°F). Remove the lamb from the fridge 30 minutes before roasting. Cover the tips of the lamb bones with small pieces of foil to prevent scorching.
  6. Start the Stuffing: Melt the butter in a pan. Sauté the diced onion and celery until softened (5–7 minutes). Stir in the cooked wild rice, chopped apricots, nuts, and chicken stock. Cook until the stock is absorbed. Season with salt, pepper, and fresh parsley. Set aside.
  7. Roast and Test: Place the lamb in the oven and roast at 220°C (425°F) for 15 minutes. Reduce the oven temperature to 190°C (375°F) and continue roasting for 40–60 minutes, or until the internal temperature reaches 57°C (135°F) for medium-rare.
  8. Rest, Stuff, and Serve: Remove the lamb, tent loosely with foil, and allow it to rest for a full 20 minutes. Carefully remove the twine. Place the prepared wild rice stuffing mixture into the hollow centre of the crown. Carve by slicing between the bones and serve immediately.