Crown roast with minted peas

Crown roast with minted peas

By
From
Meat
Serves
4
Photographer
Dean Cambray

There’s no doubt that this is a bit of a show-off dish. The ‘crown’ is actually two racks of lamb that have been cut through the backbone and chine so that they can be formed into a circular crown. It looks pretty fancy and should be brought to the table and served in a suitably grand style. This is the time to bring out all your best silverware and crockery. And get Dad to brush up on his carving skills – although to be honest, it’s dead-easy to carve: you just cut between the ribs with a sharp knife. Allow about four ribs per person. For a full-on presentation, fill the middle of the crown with garlic- and rosemary-roasted potatoes, and serve with minted peas.

You’ll need to ask your butcher to prepare the crown for you. But he’ll love it, as it’s a classic preparation, and will give him a chance to show off his skills. As well as forming the crown, he’ll ‘french’ the racks for you, which means he’ll scrape the meat and sinews away from the bones so they look nice and neat and clean. Just do him a favour and give him a few days notice, to organise things. And if your butcher is anything like mine, he’ll invite himself along to eat it with you and drink all your beer!

Ingredients

Quantity Ingredient
1 x 16 point lamb crown roast
olive oil
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon fresh rosemary, roughly chopped

Method

  1. Preheat the oven to 200ºC.
  2. Rub the lamb all over with a little oil then season with the salt, pepper and rosemary. Transfer to a rack inside a large roasting tin and wrap the bones with foil, which will stop them burning and discolouring. To cook medium–rare, roast for 20 minutes.
  3. When the lamb is cooked, remove from the oven, cover loosely with foil and leave to rest for 15 minutes in a warm place. To serve, transfer the lamb onto a serving platter and pile the potatoes into the middle. Serve with minted peas and your favourite gravy.
Tags:
Meat
Adrian
Richardson
La
Luna
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