Exquisite Taste - - It's All About Meat: Lamb -

So, you’re hav­ing a dinner party and, as an­tic­i­pated, some guests don’t eat beef, oth­ers ab­stain from pork and guess what? Oh yes, there’s one with a seafood al­lergy. Well goose is out of sea­son, how about duck? Ah, did that last time. Chicken? Nice and easy but it just doesn’t have that wow fac­tor.

What you need is some­thing tasty, not too dif­fi­cult to cook, but a cen­tre­piece that will im­press and add to the ex­pe­ri­ence. Crown Roast Rack of Lamb with rosemary and oregano, served sim­ply with jus and roast veg­eta­bles, might just be the dish for you.

A re­gal dish? Yes, that’s prob­a­bly the best word to de­scribe a well-pre­sented crown roast and, like its name­sake grac­ing the heads of kings and queens, the crown roast is all about style and pre­sen­ta­tion.

A crown roast is two lamb racks tied to­gether end-to-end to form a cir­cle, which due to the bones forms a crown. There are 14 chops per crown and two chops per adult is the sug­gested serv­ing.


R5 Tie crowns and place on a bak­ing sheet.

R5 Mix chopped rosemary, minced gar­lic, chopped oregano, salt and black pep­per in a bowl. Brush lamb with olive oil and rub in herb mix­ture.

R5 Cover bones loosely with bak­ing foil and

place in a pre-heated oven at 230C.

R5 Roast for 20-35 min­utes un­til cooked to your pref­er­ence. Use a meat ther­mome­ter in­serted into the thick­est part of the meat. 54C is for rare meat and 60C for medium.

R5 Trans­fer lamb to a plat­ter and stand for

about five min­utes.

R5 Re­move foil and string and cut lamb be­tween ribs into chops. Serve with jus and roast veg­eta­bles.

Crown roast rack of lamb

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