Recipes > Meat > Lamb > Crown of Lamb With Curried Rice Balls

Crown of Lamb With Curried Rice Balls


Have the marketman prepare the rack of lamb for a "crown" roast by scraping the flesh from the ribs half way down, joining the rack together and fastening it firmly. Sprinkle with pepper and salt, wrap the ribs in oiled paper and roast in a brisk oven. Baste often and allow fifteen minutes to each pound. Garnish with rice balls made as follows:

Rice Balls

  • 1 cupful of rice
  • 2 tablespoonfuls of butter
  • 1 teaspoonful currie powder
  • 1 saltspoonful of onion juice
  • 2 tablespoonfuls flour
  • stock, or water and milk
  • 1/2 teaspoonful of salt


Steam the rice until tender. Make two cupfuls of sauce by melting the butter, adding the currie powder, onion juice, and flour, and stock, or water and milk, and the salt. Cook until smooth, then add sufficient sauce to the rice to form into balls; reheat them in a steamer, dip them in the sauce which has been kept warm and fill the crown.


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Civic League Cook Book (1913).

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