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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to hot- 415F (210C) (Gas mark 6-7). | 2. Trim excess fat and sinew off meat. | 3. Combine breadcrumbs, sage and parsley. | 4. Melt the butter in a small pan. | 5. Add the onion and apple and cook over medium heat until soft. | 6. Remove from the heat and stir into combined breadcrumbs/sage/parsley. | 7. Whisk the apple juice and egg yolks together, then lightly stir into the breadcrumb mixture. | 8. Beat the egg whites with an electric beater, in a small mixing bowl until soft peaks form. | 9. Fold lightly into the stuffing mixture. | 10. Place the crown roast in a shallow roasting pan. | 11. Place a sheet of lightly greased foil in the base of the roast cavity. | 12. Spoon the stuffing into the foil cavity, pressing in lightly. | 13. Roast the meat for 45 minutes for medium, or until cooked to the degree you prefer. | 14. Remove from oven and let the lamb sit for 10 minutes prior to carving. | 15. Cut between the cutlets to separate and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rack lamb	2		tied	-	-	-	-
butter	3/4	ounce		121.1963	5.5686	3.7869	10.206
onion	2		chopped	128.0	29.888	3.52	0.32
green apple	1		peeled chopped	-	-	-	-
breadcrumb	1	cup		-	-	-	-
sage	2	tablespoons	chopped	-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
apple juice	1/4	cup	unsweetened	28.52	7.006	0.062	0.0806
egg	2		separated	143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.