Take the lamb crown and place on a roasting tray. In a food processor blitz together the, salt, garlic, thyme, rosemary, lemon zest, pepper and oil and then rub it all over the lamb. Place in a hot oven (180oC) for 30 minutes. If the cutlet bones start to darken, wrap each one with a piece of tin foil to stop them burning. When cooled remove from the oven and leave to rest for 5 minutes.
Prepare the vegetables by trimming and carefully peeling them. Poach each type of vegetable separately in the sugar, butter and water until tender – leave the beetroot until last otherwise it will taint the colour of all the other vegetables.
For the red wine sauce heat the olive oil in a pan and sweat off the shallot and garlic for 3 minutes to release the flavour, add the port and reduce until you have 4 tablespoons left in the pan, add the beef stock and reduce again until you reach a nice sauce consistency. Season to taste, possibly adding extra chopped rosemary if desired.
When ready to serve, place the lamb on a nice platter, scatter with the baby vegetables and pour around the sauce, keep some sauce aside to pour on individual plates after serving.
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