Pink Fanned Lamb Crown on Thyme Glace

Perhaps your new favorite bean dish:

Pink fanned lamb crown on thyme anglaise with nut dumplings and red lentil cream

Lamb Crown :

Season the lamb whole with salt, season with pepper, season with thyme and a tiny bit of garlic, sear on both sides and roast in a heated oven at 180 °C a. 8-10 min. until pink. Pour strong beef broth over the roast residue, reduce to desired consistency, season and drain.

Red lentil cream

Cook lentils in soup and cream until not too soft, pour off liquid. Season lentils and refine with crème fraîche.

Nut dumplings

Roast bread crumbs with butter, whisk egg with milk and moisten the cooled bread crumbs with it. Add flour, nuts and spices, rest. Form dumplings and make in salted water.

Personal tip from toque chef Dietmar Häusler:

Use fresh kitchen herbs when preparing the lamb crowns.

However, do not add them until the last third of the cooking time to avoid a bitter taste.

The lamb will be exceptionally tender and flavorful if you marinate the meat with the herbs in oil for a few hours (never more than 24 hours). Do not season lamb crowns with salt, perhaps season with ground pepper.

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