Lamb Crown with Braised Vegetables

Coat the lamb with Dijon mustard and season properly with salt and pepper. Cut the zucchini into thin slices.

Remove the stems from the peppers, remove the seeds and cut into small cubes. Cut the peeled celery into pieces of about 2 cm, the cleaned carrot into slices and quarter the fennel.

Heat some olive oil in a pan and sear the lamb crown on both sides. Place the meat side up in the oven preheated to about 170- 180 °C and roast for about 10-12 minutes, depending on the desired degree of cooking (for medium is best).

Remove the lamb, wrap in aluminum foil and let rest for a few minutes. In the meantime, sauté the zucchini, carrot, bell bell pepper and celery one by one in a little oil, pour in the stock and add the fennel. Finely chop a sprig of each of the herbs, add them and let everything simmer gently for about 10 minutes. Season to taste with salt and pepper. Now melt 1 (!) tablespoon of butter in a pan. Finely chop the remaining herbs, add them together with the garlic cut into strips and put in the lamb. Fry again briefly all around.

Lift the lamb crowns out of the pan and cut each in half. Stir the remaining butter into the vegetables and arrange the finished vegetables on plates. Drape one lamb crown half on each and garnish with herbs, pea pods tossed in butter and tomatoes.

Preparation Tip:

OVEN TEMPERATURE: 170-180 °C COOKING TIME: Lamb approx. 12-15 minutes, vegetables approx. 10 minutes TIP: In addition to the quality of the meat, the temperature at which it is prepared is also decisive in determining whether the meat is really tender and rosy. A meat thermometer is very helpful here, as it is now standard equipment in modern kitchen equipment (e.g. AEG) for a solid oven.

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