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Crown Roast of Lamb with Glazed Vegetables

Crown Roast of Lamb with Glazed Vegetables
©Julian Kutos
Home Food & Drinks Recipes Cooking Crown Roast of Lamb with Glazed Vegetables

Crown Roast of Lamb with Glazed Vegetables

A crown roast of lamb is an enduring classic, and very easy and quick to cook.

Julian Kutos

For the lamb:

Ingredients (2 servings)
500 g crown roast of lamb
1 handful garlic with peel
3 twigs rosemary
4 tablespoon(s) olive oil
2 tablespoon(s) butter
62.5 ml white wine
300 ml chicken stock
3 tablespoon(s) butter to assemble the sauce
salt
black pepper
  • Ask your butcher to prepare a crown roast of lamb from two racks of lamb.
  • 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.
  • 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.
  • 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.
  • 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.
  • After resting the crown roast, season with salt and pepper and serve with the sauce. 

For the glazed vegetables:

Ingredients (2 servings)
200 g mange tout
4 carrots (200 g)
2 bulb spring onion, peeled
1 handful garlic, peeled
3 twigs thyme
1 piece(s) chili
4 tablespoon(s) olive oil
700 ml chicken stock
3 tablespoon(s) butter
salt
pepper
1 pinch(es) sugar
  • Heat the chicken stock and keep to one side.
  • Peel carrots and halve or quarter depending on size. Cut the spring onion into quarters.
  • 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.
  • 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. 

Step by step pictures of the preparation:

Julian Kutos
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