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Guard of Honour
Guard of Honour is a traditional British recipe for a classic and rather spectacular dish of a two best ends of lamb that are chined, the rib bones bared and which are leant against one another with the rib bones interlocking and the void between them filled with an apple, onion and breadcrumb stuffing before being roasted. The full recipe is presented here and I hope you enjoy this classic British version of: Guard of Honour.
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
6
Rating: 
Tags : Lamb RecipesBread RecipesVegetable RecipesBritish Recipes
Next to a
Crown Roast of Lamb, this has to be by one of the most spectacular of the lamb roasting joints. If you really want to make a statement at a dinner party then this is definitely the roast you should prepare.
Ingredients:
2 best ends of lamb, each with 6 cutlets
15g butter
1 medium onion, chopped
3 celery sticks, chopped
2 eating apples, cored and chopped
100g fresh breadcrumbs
2 tbsp chopped fresh mint
grated zest and juice of 1/2 lemon
1 egg
450ml lamb or beef stock
a few sprigs of mint, to garnish
Method:
Take the two best ends of neck and trim the ends of each cutlet bone, removing any meat to a depth of 2cm (this allows for later decoration). Hold the joints opposite one another and gently lean them towards one another, interleaving the exposed ends of the cutlet bones. Secure the two best ends together with cotton or thin twine so that they do not come apart during cooking. Now cover the exposed bone ends in foil to prevent burning.
Melt the butter in a large saucepan and use to cook the onion, celery and apples until lightly browned. Stir-in the breadcrumbs, mint, lemon zest and lemon juice and the egg. Season to taste then take off the heat and allow to cool.
Place the joint in a small roasting tin and fill the gap between the two roasting joints with the onion, apple and breadcrumb stuffing. Place the entire joint in an oven pre-heated to 180°C (350°F/Gas Mark 4). Cook for 30 minutes per 500g plus 20 minutes. Baste occasionally and cover with foil if the meat is browning too quickly.
When ready, transfer the roast to a warmed serving dish and keep warm. Meanwhile, drain off all but 3 tbsp oil in the roasting pan, add the flour and mix to form a roux. Blend well and cook for about 2 minutes before slowly adding the stock, whisking to blend into the roux. Cook for about 3 minutes, stirring occasionally, until the gravy thickens. Season to taste and serve with the joint which should be garnished with sprigs of mint.
