Most people will associate roast beef with England. But, in reality, they should associate lamb with us instead.
Lamb is a slightly fatty meat, but with such a delicate taste, a taste that is amplified by the careful use of herbs or other meats.

Crown of English lamb is, basically, a roast meal. BUT this recipe is very, very unusual, easy to make, and will result in a stunning meal.

Served with a dark gravy, boiled potatoes, peas (with a hint of mint and a lump of butter on them) and carrots - all washed down with a light red or sweet white wine - delicious.

This recipe will make enough for 4 - 6 people

Method:
1. Peel and core the apple and pear. Chop them into small pieces.
2. Pre-heat the oven to gas mark 4, 180'C / 350'F
3. Trim the meat off the very top 1 inch of each bone. Bend the joints in a circle so that the fat side is inwards. The aim is to make a crown with the bare 1" of bones at the top - see picture below.
 

4. Cover each bone with cooking foil and place the crown in a tray.
5. Melt the butter in a pan, then add the chopped onion, rosemary, chopped apple, chopped pear and cook for about 4 minutes.
6. Add the bread crumbs, egg and mint to the pan. Stir well and continue to heat. Add a little salt and pepper to taste. Once the whole mixture is warm and thick remove from the heat. This is now your stuffing.
7. Place the stuffing into the centre of the crown of lamb. Cover the whole crown with cooking foil and put in the oven to bake for 70 minutes.
8. After 70 minutes baking in the pre-heated oven, remove the tray with the crown on it.
9. Carefully remove the foil from the crown and pour the clear honey down the sides of the crown. Replace the foil and return the crown to the oven for another 10 minutes.
10. Whilst the crown is in for those last 10 minutes, cut the black pudding into slices about ½" thick and grill for about 3 minutes each side.
11. Remove the crown of lamb from the oven. Remove the foil and garnish the crown with the black pudding slices.