| Roast Crown Rack of Lamb
Ingredients
Crown Rack of Lamb
1 Carrot
1 Small Onion
1 Stalk of Celery
1 lbs of Lamb Bones
1 Quart of stock
1 Bay leaf
Salt
Pepper
Garlic salt
Season the lamb with salt and pepper and garlic salt. Place in a 12 inch brazing pan.
Place bones around the crown of lamb. Cut 1 carrot, 1 onion, 1 stalk of celery into 1-inch pieces and place around crown of lamb with bay leaf.
Roast at 400 degrees for 1 hour or until cooked medium. Remove from pan and keep in a warm place. Add 1 quart of stock to pan and reduce to 1 pint. This is lamb au jus for the crown rack.
Bouquetiere
Ingredients
2 heads fresh cauliflower
6 large carrots
2 pounds peas
6 large mushrooms
2 pounds asparagus spears
6 large potatoes
1 pound of butter
½ lemon
3 eggs
salt
pepper
Clean cauliflower and peel carrots. Cut with parisienne spoon. Wash mushrooms and peel potatoes. Cook in individual pots. Cook all vegetables except mushrooms in salted water until tender. Drain. Add 1 tabelspoon butter and season to taste with salt and pepper.
Simmer mushrooms in butter until half done. Add juice of ½ lemon and cook until tender.
Make duchess potatoes by mashing cooked potatoes. Add 3 raw eggs, 3 tabelspoons butter, salt and pepper to taste. Force potatoes through pastry bag onto 18-inch platter. Brown until golden brown
To serve, place crown of lamb in center of platter. Place vegetables and mushrooms around crown. Serve with au jus and mint sauce.
This is the recipe we used to use at the restaurant | 
Linear Mode
