Butcher Of The Year
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Recipe: Crown of Lamb


1 rack of lamb 12 to 16 cutlets
2 tbsp olive oil
1 tbsp rock salt
1 tbsp anise (or fennel) seeds
2 whole bulbs garlic
9 tbsp sherry vinegar
5 tbsp sugar
Pepper from the mill


1. This type of roast requires intense heat, so preheat the oven at maximum temperature.

2. Coat with the olive oil, which will serve as an adhesive, and the sprinkle with the anise (or fennel) seeds so that they cost the meat. Place the meat in an oven dish, seperate the bulbs of garlic into cloves - but do not peel - and distribute.

3. Cook in a hot oven th.9 (280C) for 15, 20, 25 minutes per lb depending on whether you prefer your lamb rare, medium or well done. When the roasting is finished, turn off the oven, place the roast on a serving dish and return to the oven, door ajar for the time it takes to prepare the sauce. Meat is always more tender if allowed to rest a few minutes before carving. Use the warm oven to heat the plates.

4. Peel the cooked cloves, puree the flesh and put in a small pan with the vinegar and sugar. Bring to the boil and allow to reduce until the consistency becomes slightly syrupy. Over a high heat, deglaze the cooking dish by adding a little water and dissolving the caramelised meat juices by scraping them with a wooden spoon. Reduce and add to the sauce.

5. Carve the meat into cutlets, serving the sauce seperately.

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