This is a real wow dish. It looks super impressive and tastes just as good. You need two racks of lamb which you tie together to form the crown with the fat facing inwards and the meat facing outwards. When you place this on your roasting tin you stuff the crown centre. I use a tin which just fits the crown to help keep the shape. Hasselback potatoes look great served with this but you could serve regular roast potatoes instead if you prefer.


  • 2 Racks of Lamb
  • 50g butter
  • 1 Medium Onion finely chopped
  • 1 Leek finely chopped
  • 1 Apple peeled and grated
  • 2 Cloves Garlic crushed
  • 1 tsp Ground Ginger
  • 1/4 tsp Fresh Nutmeg
  • 150g Baby Spinach Leaves steamed until wilted and finely chopped
  • 100g Panettone crumbs
  • 75g Breadcrumbs
  • 1 tsp Thyme
  • Zest of a Lemon
  • Seasoning

For the Hasselback Potatoes

  • 6 Rooster Potatoes
  • 40g Melted Butter
  • 2 tbls Olive Oil
  • Sea Salt
  • Pepper
  • 2 tbls Grated Parmesan


Tie the 2 racks together fat facing inwards with twine to form a crown and place in a roasting tin.


Fry the leek and onion in the butter on a low heat for 15 minutes until softened. Add the apple, garlic, thyme, nutmeg, ginger and lemon zest and stir well.


Mix the spinach, both types of breadcrumbs and onion mixture together to form the stuffing and season. Leave the stuffing to cool while you prepare the potatoes. You can leave the skins on but I prefer to peel them. Cut slits 1/4 inch or 2mm apart along each potato 3/4 way to the bottom of the potato. You can place the potato on a large spoon and use the spoon edge as a guide to prevent you cutting to the bottom if it helps. Place them in a roasting tin. Mix the butter and oil together and brush each potato with this mixture. Season with the salt and pepper.


Roast them for an hour at 200 degrees C, 400 degrees F, Gas Mark 6. After 30 minutes brush with more butter and oil mixture ensuring that it gets down into the gaps. Sprinkle with the cheese.


When your potatoes go into the oven stuff the centre of the crown with the stuffing. Season the meat and place the roasting tin in the oven. It will need 50 minutes for medium. Increase the cooking time if you want it well done. Serve with the potatoes, stuffing and some green vegetables.