About this recipe: This apricot glazed crown roast lamb is succulent, flavourful and perfectly sticky thanks to the fruity apricot and honey glaze. Prepare the crown roast from scratch using two racks of lamb (best end) or alternatively, if you are short on time you can ask your butcher to prepare the crown for you.
It is really easy to overcook this crown roast, so I would highly recommend using a food thermometer to get this just right. For rare, cook until the centre of the thickest part of the meat reaches 50 C and has a resting time of 20 minutes, for medium rare cook until the meat reaches 60 C then rests for 10 minutes, for medium (with a touch of pink) cook to 65 C and rest for 10 minutes, for well done (no pink) cook to 75 C and juices run clear. Note that it is recommended that lamb crown roast is served medium or medium-rare.