Book of Days Tales

Today is the third Sunday in Lent, called Oculi Sunday. “Oculi” means “eyes” in Latin taken from the collect of the day from Psalm 25:15:

Mine eyes are ever toward the Lord . . .

I will spare you a recipe for sheep’s eyeballs even though I could produce several. Eyeballs are a common festive dish in Mongolia and parts of central Asia. If you are in the mood you could look up a recipe for fake eyeballs – usually made from some kind of candy – that get trotted out at Halloween. I’d rather go for something that is a feast for the eyes. A critical aspect of being a good cook is knowing how to appeal to all the senses, and sight is really important. Here is a stuffed crown roast of lamb, normally served on Easter Sunday, but makes a spectacular dish on any Sunday:

Ingredients

 1 lamb crown, made from two French-trimmed racks of lamb

For the stuffing

1-2 tbsp olive oil
1 shallot peeled and finely chopped
50 gm can anchovies in oil
2 garlic cloves peeled and crushed
50 gm pitted olives roughly chopped
1 tbsp capers, drained
1 lemon zested and juiced
50 gm fresh breadcrumbs
needles from 2 rosemary sprigs
½ small bunch of parsley, finely chopped
75 gm dried apricots, roughly chopped
30 gm pistachios, chopped

Instructions

Make your own lamb crown

Place the racks of lamb on a board with the bone tips facing up (the curved side of the bone should also be facing up).

Cut an incision approximately 2 cm deep between each rib, then score a 1cm-deep line all the way across the ribs lengthways, just beneath the bones (this is to help you tie the racks together).

Cover a can or small jar with a food bag or similar and place this on a baking tray. Wrap the lamb racks around the can, with the scored side facing out, then tie the racks together by placing a piece of kitchen string into the scored line you cut earlier. Wrap the string around twice, tie it together to secure, then remove the can from the center – the lamb racks should hold together in a crown shape. If you need to hold them together more firmly, you can wrap another piece of string just below the bone (about 1-2 cm above the scored line).

To make the stuffing, heat 1 tbsp oil in a small frying pan over 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.

Combine the olives, capers, lemon zest and juice, breadcrumbs, herbs, apricots and pistachios in a bowl, then tip in the shallot mixture and stir to combine. Season.

Heat the oven to 200º C/180º C. Season the lamb all over and cover the exposed bones with foil to prevent them burning. Pack the center of the crown with the stuffing, then cover with a disc of foil. Roast for 40 mins for rare, or until the internal temperature reaches 55º C on a meat thermometer. (Or, roast for 50 mins for medium or 55 mins for well done.)