CROWN ROAST OF LAMB
With Glace d'Agneau GoldŽ you no longer have to prepare your own Lamb Stock to make a sauce for Crown Roast of Lamb. Combined with the drippings from the roast, Glace d'Agneau GoldŽ makes a quick and easy sauce right in the pan.
Ingredients:
- 16 chop crown roast of lamb
- 1 tsp. minced garlic
- 1/2 tsp. thyme, chopped
- 1/2 tsp. rosemary, chopped 1 tsp. salt
- 1/4 tsp. pepper (or fresh ground pepper)
- 2 tbsp. cornstarch
- 3 tbsp. port wine
- 3 cups lamb stock
- Fresh rosemary for garnish
Procedure:
Preheat oven to 425 degrees. Rub lamb well with salt and pepper, garlic and herbs. Put foil ball in the middle as it keeps the shape.
Cover rib bones with foil. Put into preheated oven for 20 minutes. Reduce heat to 350 degrees for another 15 to 20 minutes.
Combine drippings and lamb stock. Bring to a boil. Thicken with mixture of cornstarch and port wine.
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