Description
A classic of crown roast elevated with the class of MCC bubbles.
Ingredients
2 racks of lamb with a minimum of 6 cutlets
(ask your butcher to tie them together to
form a crown)
Stuffing
500 g coarse pork sausage meat
150 g coarse breadcrumbs
3 Tbsp (45 ml) chopped fresh sage
2 Tbsp (30 ml) chopped fresh parsley
2 Tbsp (30 ml) apple juice
3 cloves garlic
2 eggs
2 onions, finely chopped
4 tsp (20 ml) butter
Jus
5 x 15 cm sprigs fresh rosemary
2 tsp (10 ml) English mustard
2 C (500 ml) Pongrácz Rosé Cap Classique
Instructions
Preheat the oven to 220 °C.
Stuffing
Combine all the ingredients in a mixing bowl and keep to one side.
Crown roast
Place the crown roast onto a roasting tray and stuff a sheet of lightly greased foil into the base of the roast cavity. Spoon the stuffing into the foil cavity, pressing in lightly. Roast the meat for 55 minutes for medium-rare or until cooked to your preference. Remove from the oven and let the lamb rest for 10 minutes.
Jus
Add the rosemary and mustard to the roasting tray with the reserved juices and heat on a medium-hot stove plate, stirring well. Add the Pongrácz Rosé Cap Classique, stirring vigorously. Allow to reduce by half and strain through a sieve into a gravy boat. Serve with the meat.
To serve, cut into separate cutlets and pieces of stuffing, and serve with the gravy and vegetables.
