Pink Crown Roast of Lamb with Bell Pepper Butter Sauce

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Ingredients for 10 portions
  • For the Lamb Crowns
  • 2200 g Crown of Lamb
  • 50 g Olive oil
  • 15 g Salt
  • 2 g Black pepper, ground
  • 10 g Rosemary
  • 10 g Garlic, chopped
  • 30 g Butter
  • For the Sauce
  • 50 ml White wine
  • 20 ml White wine vinegar
  • 20 g Onion(s), finely sliced
  • 1 g Black pepper
  • 1 ea Bay leaf
  • 250 g QimiQ Cream Base
  • 80 g Egg yolk(s)
  • 200 g Butter
  • 10 ml Lemon juice
  • 10 g Salt
  • 1 g White pepper, ground
  • 300 g Bell Pepper Purée
Method
1.

Free the crown of lamb from the silver skin and brush the bones clean.

2.

Mix all the ingredients except ther butter together in a food processor to create a marinade.

3.

Brush the crown of lamb with this marinade and cook in the oven at 85 ° C for approx. 2 hours (core temperature 55 ° C).

4.

For the bell pepper butter sauce: bring the white wine, white wine vinegar, onions, peppercorns and bay leaf to the boil in a saucepan and reduce by half.

5.

Add the QimiQ Cream Base and bring to the boil. Remove from the heat and quickly work in the egg yolk and butter with a whisk.

6.

Mix in the bell pepper purée and season with lemon juice, salt and pepper.

7.

Before serving, fry the crown of lamb in the butter until crispy. Serve with the sauce.

8.

Tip: For the bell pepper purée: roast fresh bell peppers in the oven or use grilled peppers from the glass.