For ➍700-800 g lamb crown (with skin, about 200g per person)
a dash of olive oil
a knob of butter
salt & pepper
salsa verde
artichoke & carrot risotto
Preheat oven to 180°C.
Prepare the lamb. Make several shallow cuts crosswise in the skin. Season the meat with pepper and salt.
Heat a little olive oil in a skillet over medium heat.
Place the lamb, skin down in the sizzling oil. Add a knob of butter.
When the skin turns a golden brown, turn the meat over. After a few minutes, put the crown of lamb in a baking dish.
Fry the meat in the preheated oven at 180°C for 20 m.
Check the cooking of the lamb crown. The sides must be resilient to the touch.
Remove the meat from the oven, turn it over and cover the dish with aluminum foil. The meat should be pink.
Let it rest for 15-20 m while you prepare the risotto.
Cut the lamb into cutlets, by putting the (sharp) carving knife between each two ribs.
Put a scoop of rice on each plate. Add 2 lamb chops.
Decorate each plate with a spoonful of the salsa verde. Put some extra sauce on the table.
Prepare the lamb. Make several shallow cuts crosswise in the skin. Season the meat with pepper and salt.
Heat a little olive oil in a skillet over medium heat.
Place the lamb, skin down in the sizzling oil. Add a knob of butter.
When the skin turns a golden brown, turn the meat over. After a few minutes, put the crown of lamb in a baking dish.
Fry the meat in the preheated oven at 180°C for 20 m.
Check the cooking of the lamb crown. The sides must be resilient to the touch.
Remove the meat from the oven, turn it over and cover the dish with aluminum foil. The meat should be pink.
Let it rest for 15-20 m while you prepare the risotto.
Cut the lamb into cutlets, by putting the (sharp) carving knife between each two ribs.
Put a scoop of rice on each plate. Add 2 lamb chops.
Decorate each plate with a spoonful of the salsa verde. Put some extra sauce on the table.
