Lamb with olive & herb stuffing

Get friends and family round for an Easter lunch and make this crown of lamb a special centrepiece – your butcher could prep it, or follow our tips

Ingredients

• 1 lamb crown made from two French-trimmed racks of lamb (ask your butcher to do this, or see tip below)
• 1 -2 tbsp olive oil
• 1 echalion shallot, finely chopped
• 50 g can anchovies in oil
• 2 garlic cloves, crushed or grated
• 50 g pitted olives, roughly chopped
• 1 heaped tbsp capers, drained
• 1 lemon, zested and juiced
• 50 g fresh breadcrumbs
• 2 rosemary sprigs, needles picked and chopped
• 0.5 small bunch of parsley, finely chopped
• 75 g dried apricots, roughly chopped
• 30 g pistachios, chopped

Steps

1. To make the stuffing, heat 1 tbsp oil in a small frying pan over a medium heat and cook the shallot for 5 mins until soft. Tip the oil from the anchovies into the pan. Roughly chop the anchovies and add these along with the garlic. Cook for a few minutes until the garlic has softened and the anchovies have started to break down. Remove from the heat and leave to cool for a few minutes.
2. Combine the olives, capers, lemon zest and juice, the breadcrumbs, herbs, apricots and pistachios in a bowl, then tip in the shallot mixture and stir to combine. Season. Bring together with your hands – if it’s too dry, add the rest of the oil. It will be slightly loose, but should stick together when squeezed.
3. Heat the oven to 200C/180C fan/gas 6. Season the lamb all over and cover the exposed bones with foil to prevent them burning. Pack the centre of the crown with the stuffing, then cover with a disc of foil. If you can’t fit all the stuffing into the crown, spoon the rest into an ovenproof dish and bake alongside the lamb. Roast for 40 mins for rare, or until the internal temperature reaches 55C on a meat thermometer. (Or, roast for 50 mins for medium or 55 mins for well done.)