Crown Roast of Lamb with Tipsy Sweet Potato Stuffing (Australia)

Leave it to the Australians to take a classic crown roast and give it a cheeky twist.

Mashed sweet potatoes get spiked with sherry, mixed with onion, parsley, and egg, then packed into the center of a crown roast of lamb. One hour in the oven and you’ve got a roast that looks like it belongs on a magazine cover.

The sweet potato stuffing is creamy with a warm, boozy undertone from the sherry that pairs brilliantly with the rich, slightly gamy lamb.

Serves 10 and takes almost no prep. This is a dinner party dish that punches well above its effort level.

Kitchen Tips

• Cook and mash the sweet potatoes ahead of time so assembly is quick
• Use dry sherry for the best flavor. Sweet sherry will make the stuffing cloying
• The egg in the stuffing helps it set and hold together when you slice between the ribs
• Rest the roast for 10 to 15 minutes before carving. The juices need time to redistribute