Recipe Tip: Crown Roast of Lamb with Glazed Vegetables

Top Recipe for 2 Persons by Julian Kutos. All ingredients and tips for getting it right. A crown roast of lamb is an enduring classic, and very easy and quick to cook.

Ingredients

• 500 g crown roast of lamb
• 1 clove(s) garlic with peel
• 3 sprig(s) rosemary
• 4 tablespoon olive oil
• 2 tablespoon butter
• 62.5 ml white wine
• 300 ml chicken stock
• 3 tablespoon butter to assemble the sauce
• salt
• black pepper
• 200 g mange tout
• 4 carrots (200 g)
• 2 bulb spring onion, peeled
• 1 clove(s) garlic, peeled
• 3 sprig(s) thyme
• 1 piece chili
• 4 tablespoon olive oil
• 700 ml chicken stock
• 3 tablespoon butter
• salt
• pepper
• 1 pinch(es) sugar

Steps

1. Ask your butcher to prepare a crown roast of lamb from two racks of lamb.
2. Preheat oven to 100°C. Heat olive oil in a pan. Brown the meat well on both sides with the garlic clove and thyme. Allow approx 4-5 minutes per side for pink meat.
3. Place 1 tablespoon butter in the pan, when melted, baste the butter/fat over the meat. Remove the meat from the pan, wrap in aluminium foil and place in the oven. The resting time corresponds to the cooking time: 5 minutes per side = 10 minutes cooking time = 10 minutes resting time = 20 minutes total preparation time.
4. Pour wine into the pan with the remaining juices from the lamb and bring to a boil. Pour in chicken stock and reduce liquid on high heat.
5. When the sauce has reduced to the desired consistency, add 1 tablespoon of butter and allow to fully melt in then take off the heat. This is your sauce.
6. After resting the crown roast, season with salt and pepper and serve with the sauce.
7. Heat the chicken stock and keep to one side.
8. Peel carrots and halve or quarter depending on size. Cut the spring onion into quarters.
9. Heat olive oil in a seperate pan. Add the garlic clove and thyme. Sauté vegetables until lightly browned. Then pour in the chicken stock so it just covers the vegetables and cook on high heat. Cook the vegetables until soft but not mushy.
10. When vegetables are cooked through (peas and onion are done faster than carrots so you may wish to remove and keep to one side). Finally, when all the liquid has nearly evaporated, add a little sugar, butter and glaze the vegetables. These are ready to serve with the lamb.
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