Serves

6

Ingredients

1 crown of lamb from the Apolónia butcher (1kg) • 250g mange tout • 2 yellow peppers • 100g rice • 50g butter • 1 tin of baby peas • 1 scallion • 2 garlic cloves • 100ml olive oil • 1tsp chopped parsley • 1 tsp chopped chives • 1tsp thyme • Salt and freshly ground pepper to taste

Method

Preheat the oven to 180ºC • Trim the mange tout and wash • Cook for 60 to 90 seconds in salted boiling water, then cool and save • Cut a ‘lid’ off the top of the peppers to remove all the seeds • Keep the lids • Cook the rice in salted water; remove from the pan and leave to cool • Roast the crown in a roasting tin for 25-30 min • Sauté the chopped scallion in butter and mix in 2 tbsp of baby peas • Add the rice, the parsley, the chives and season with salt and pepper • Stuff the peppers and replace the lids • Brush with olive oil and place in the lamb’s roasting tin around the crown – this should be about half way into roasting time • Sauté the mange tout in a little olive oil and sprinkle with chopped parsley and thyme seasoned with salt and pepper • When the lamb is roasted, remove from the tin • Blend the juices, etc. from the tin with a glass of port and reduce • Serve the meat with the mange tout, stuffed peppers and the sauce