Gastronomixs

Crown roast of lamb

A classic crown of lamb roasted with garlic, rosemary, and thyme. For this component you use the entire rack of lamb.

Recipe per piece.

Crown roast of lamb

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Ingredients

1

 

rack of lamb

75

g

olive oil

50

g

butter

2

sprigs

rosemary

2

sprigs

thyme

1

clove

garlic

Preparation method

  • Scrape the tops of the ribs until nice and clean.
  • Bend the ends of the rack together to form a crown and tie with kitchen string.
  • Cover the ribs with aluminium foil.
  • Season the meat with salt and pepper.
  • Fry in the oil until golden brown and then add the butter, rosemary, thyme, and garlic.
  • Baste the lamb meat regularly.
  • Continue cooking the meat in an oven at 160°C until the centre reaches 56°C.
  • Remove the meat from the oven and leave to rest for a few minutes.
  • Slice at the table or at the buffet.

Serving suggestions

  • Use in a dish with components of artichoke, asparagus, and aubergine.
  • Use in a dish with components of courgette, sweet pepper, tomato, and fennel.
  • A lovely dish to add to a buffet. Serve with a potato gratin and grilled vegetables. 

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