Lamb Crown with Filling

Ingredients

• 4 small lamb racklets
• Olive oil (for rubbing)
• Salt
• Pepper (freshly ground)
• 3 stalks celery
• 3 Carrots
• 4 tomatoes
• 4 Garlic cloves
• 5 red onions
• 8 fresh rolls (or 2 packs of dumpling bread)
• 6 tbsp Olive oil
• 4 eggs
• 3 tbsp chopped parsley
• 3 tbsp chopped basil
• 1 untreated lemon (zest)
• 8 bay leaves

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat. Wash and pat dry the racklets. Rub them with olive oil, salt, and pepper. Wash the celery and dice it finely. Peel the carrots and cut into small cubes. Wash the tomatoes, halve them, remove seeds, and chop into small pieces. Peel 1 onion and mince finely; peel the remaining two onions and cut into thicker wedges.

2. 2.

   Thinly remove the crust from the rolls, crumble the crumbs, and mix with 6 tbsp olive oil in a bowl. Beat the eggs and stir in parsley, basil, salt, and pepper. Add to the crumb mixture. Fold in the minced onion, garlic, lemon zest, celery, carrot, and tomatoes; knead well. Brush a medium-sized baking pan with oil.

3. 3.

   Distribute the onion wedges and bay leaves on the bottom of the pan. Shape each lamb racklet into a crown and secure the seam with pastry pins. Place the crowns in the pan and fill with the bread mixture. Bake in the preheated oven for about 45 minutes until golden brown. Serve the lamb crowns with onions, optionally accompanied by roasted potatoes.