Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
1 crown of lamb (you will need about 15-16 bones)
sprigs of fresh rosemary
4 cloves of garlic (chopped)
2 tblsp good quality english mustard
roast root vegetables:
chopped fresh herbs
40 g flour
teaspoon tomato purée
3/4 pint homemade stock
1 glass of red wine
1/2 teaspoon of chopped fresh rosemary
classic roast potatoes:
floury potatoes (roosters are ideal)
2 oil or goose fat
Preheat oven to 180°C.
Put the lamb crown into the roasting tray. Sometimes I slot a small Pyrex bowl in the centre to keep the crown nice and rounded during the cooking process.
Cover the top of each of the bones with some tin foil to prevent them from getting overcooked and burnt.
Spread a thin layer of mustard all around the sides of the lamb.
Stud the lamb with some chopped garlic and rosemary.
Drizzle a dessertspoon of oil over the top of the lamb and roast in the oven for 45-60 minutes.
Take out of the oven then and allow to rest for 10-15 minutes before serving. If you would like you meat well done you should allocate another 10-15 minutes cooking time before resting.
To make Redcurrant Gravy:
Remove the meat from the roasting tray and drain off any excess fats.
Place the roasting tray on direct heat o the stove top and allow to sizzle a little.
Sprinkle in the flour and using a whisk rub in the flour to assist you in removing all the sediment from the bottom of the tray.
Gently whisk in the tomato puree, red wine and homemade stock.
Allow the liquid to come to the boil.
Sieve the sauce into a large saucepan and continue to boil and reduce rapidly for 10 minutes. After the ten minutes, add in the fresh redcurrants and the chopped rosemary. Correct the seasoning and set aside until you are ready to use it.
To make Roasted Root Vegetables:
Preheat the oven to 180°C. Peel your preferred vegetables and cut into large chunks. Put them into the roasting tray and drizzle with sunflower oil.
Roast in the oven for up to 45 minutes or until the vegetables are well cooked. About 10 minutes prior to their completion remove from the oven and drizzle with the honey and return to the oven. When the vegetables are cooked sprinkle with the chopped fresh herbs
To make Classic Roasted Potatoes:
Preheat oven to 200°C. Peel the potatoes and place in a large saucepan of cold water and bring to the boil.
Allow them to boil for 9 minutes and then strain off all the water, cover the saucepan with its lid and allow the potatoes to dry out.
Meanwhile heat the oil or goose fat in the roasting tray in the oven.
When it is very hot take out the tray.
Shake the potatoes gently so as to ruffle up their sides. Place the potatoes in the hot fat and place in the oven for about 30 minutes or until they are soft on the inside but golden and crispy on the outside.
Remove the tin foil from around the sides of the bones and replace with the little cutlet frills you can get in the supermarket.
Arrange the lamb crown on a large serving platter. Pile the roast root vegetables into the centre of the crown. Scatter the roasted potatoes around the outside. Serve a sauceboat of the redcurrant gravy separately.