Crown of lamb

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Crown of lamb or mutton (around 1890)

A lamb crown consists of lamb squares , which are tied together in a circle to form a crown ( crown roast ), with the rib bones pointing outwards and the meat side inwards. This type of preparation is known in many countries around the world (French couronne d'agneau , English roast crown of lamb , Arabic: kharoff ). The crown of lamb is served with various fillings that are filled either before or after roasting.

preparation

The saddle of lamb is sawn through the center of the spine, the backbone and feather knocked out, the fat layer removed, the skin of the ribs incised, then both halves (the squares) bent into a semicircle and tied with kitchen thread to a crown. To do this, the squares are sewn together on the short sides with as few stitches as possible by pulling kitchen thread through the lamb with a dressing needle and knotting it.

Before frying, the crown is rubbed with spices. The crown of lamb can be cooked in the oven or in the closed grill. Fillings that are added before frying extend the cooking time.

Is served z. B. with potatoes, mashed potatoes or green beans, which are filled in the crown after frying, jus is served (partly bound ) separately.

Stuffed lamb crown is a feast in Arab countries. Typical spices are ginger, cinnamon powder, cloves and cardamom. The prepared crown is filled with (half) cooked rice, raisins, chopped almonds and fried in the oven together with lamb from the leg . Boiled eggs are either placed in the crown or decorated with it. The frying stock is processed into the sauce (for western tastes, cognac and red wine can be used) and served separately. The rack of lamb is sometimes rubbed with garlic for up to two days before roasting.

Similar preparations

Two roasted rack of lamb, which are set up with intersecting rib bones is called in English guard of honor ( honor guard ).

A crown can also be made from defatted mutton .

Individual evidence

  1. ↑ a b c d International meat specialties over 300 recipes for connoisseurs . Special edition edition. Prisma-Verlag, Gütersloh 1985, ISBN 3-570-09404-9 , pp. 120-122 .
  2. ^ A b Alan Davidson: The Oxford Companion to Food . OUP Oxford, 2014, ISBN 978-0-19-104072-6 , pp. 455 ( google.de [accessed April 24, 2019]).
  3. ↑ Kathryn Hawkins: Food of London: A Culinary Tour of Classic British Cuisine . Tuttle Publishing, 2012, ISBN 978-1-4629-0975-9 , pp. 88 ( google.de [accessed April 30, 2019]).
  4. ↑ Pat LaFrieda, Carolynn Carreño: MEAT: Everything You Need to Know . Simon and Schuster, 2014, ISBN 978-1-4767-2599-4 ( google.de [accessed on May 5, 2019]).
  5. ↑ a b Hering, Richard: Herings Lexicon of the Kitchen . Ed .: Herrmann, F. Jürgen. 25th edition. Nikol Verlagsgesellschaft mbH & Co. KG, Hamburg, ISBN 978-3-86820-344-8 , p. 459 f .
  6. ^ Andrew Schloss, David Joachim: Mastering the Grill: The Owner's Manual for Outdoor Cooking . Chronicle Books, 2010, ISBN 978-0-8118-7835-7 , pp. 241 ( google.de [accessed on May 1, 2019]).
  7. ↑ Ambrose Heath: The International Cookery Book: 975 Recipes . East African Publishers, 1953, pp. 64 ( google.de [accessed on April 29, 2019]).
  8. ↑ Lois Sinaiko Webb: Multicultural Cookbook of Life-Cycle Celebrations . ABC-CLIO, 2000, ISBN 978-1-57356-290-4 , p. 139 ( google.de [accessed April 29, 2019]).