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  • Roasted Lamb Crown

Roasted Lamb Crown

Posted on Dec 28th, 2015
by Brian Kennett
Categories:
  • Main Course Recipes
Roasted Lamb Crown

Roasted Lamb Crown

Want to look like a professional chef? Have a pop at this one. This is my Roasted Lamb Crown. I did this for Christmas dinner 2015, but you could do this any time of the year for your Sunday roast and emerge a hero in the culinary stakes. This got oooohs and aaaaahhhs when I took the covers off. And believe me this is actually quite easy.

Roasted Lamb Crown
Oh yeah baby – how does that look – pretty fricking awesome methinks!!!

Quick apologies for the photos as I did do two dishes on the same day. The beefy thing in front is Japanese Wagyu stuffed with cheese. But this is just the Roasted Lamb Crown for this recipe – go to the link for the other recipe. Have to say though that was an absolute cracker as well.

I learnt a lot on this cooking experience, so this is my revised recipe based on the learnings for my Roasted Lamb Crown first time of cooking. I am keeping a secret the things that went wrong, ha ha. Actually when I say things went wrong, I mean a minuscule situation that needed one immediate correction – but when that correction was done and the meat was served 5 minutes later, the chops literally flew off the plate. As in gone in 30 seconds. CRAZY!!!

So to make this you will need;

  • 2 lamb racks – mine had 19 total chops all up;
  • 1 packet of oregano;
  • 1 packet of mint;
  • 1 packet of coriander;
  • 2 packets of vine cherry tomatoes;
  • 6 garlic bulbs – simply cut in half;
  • 2 tablespoons of roughly chopped garlic;
  • 4 Jalapeno chilis cut in half – leave the seeds in;
  • Salt and cracked black pepper; and
  • Olive oil.

You’ll need some help for this one.

Give each lamb rack a good drizzle of olive oil and rub with a good pinch of salt and pepper on both the meat and skin side. Ask a friend to mould the two lamb racks in to a circle (like the picture) and then use some string to tie it into that shape. I did three tie offs – top, middle and bottom. That should keep it in the circle shape nicely.

Place the lamb crown and halves of garlic bulbs on a baking tray and whack it in the oven for 20 minutes at 180, then zap it at 220 for a further 20 minutes to crisp up the fat and char the meat. You want in nice and charred but pink inside. When you have removed from the oven, cover it with silver foil and a couple of tea towels on top. Leave the meat to rest for 40 minutes – the same time you cooked it for. As this will make the meat pink, not bloody, tender and moist. Move the garlic bulbs to one side.

Whilst the meat is resting pop in to a fry pan the oregano, coriander, mint, tomatoes, roughly chopped garlic, tomatoes, Jalapeno peppers, a good pinch of salt and pepper and some Olive oil. Simply fry that down until the vegetables are cooked – you don’t want mush though, you want crunchy vegetables, so I would say 5 minutes tops.

Now pop the Roasted Lamb Crown on to a serving tray, and add the roasted vegetables in to the centre of the Roasted Lamb Crown. Serve that bad boy up like this for effect, and of course carve in to individual lamb chops when you are ready. This just looks incredible. It truly got oooohs and aaaaaaahs when I took the foil off. It also tasted incredible – meaty but with subtle overtones of the tomatoes and herbs. Have a go it will make you look like a top chef – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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About

About

Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

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