• 1 lamb crown, approx 1.5kg

  • 2 table spoons of salt

  • 1 clove of garlic

  • 1 tablespoon of chopped thyme

  • 1 tablespoon of chopped rosemary

  • Zest of 1 lemon

  • 1 tablespoon of cracked black pepper

  • 6 tablespoons of olive oil

  • 1 punnet of baby carrots

  • 1 punnet of baby turnips

  • 1 punnet of baby beetroot

  • 1 tablespoon of sugar

  • 25g of butter

  • 200ml water


  • 1 teaspoon of olive oil

  • 1 shallot chopped fine

  • 1 clove of garlic

  • 300ml Port

  • 600ml beef stock


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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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Posted by Report
Interesting recipe, as it's almost word for word for this one...