Corona de Cordero Asado con Jugo de Romero y Pongrácz Cap Classique

Ingredientes

• 2 racks of lamb with a minimum of 6 cutlets
• (ask your butcher to tie them together to
• form a crown)
• 500 g coarse pork sausage meat
• 150 g coarse breadcrumbs
• 3 Tbsp (45 ml) chopped fresh sage
• 2 Tbsp (30 ml) chopped fresh parsley
• 2 Tbsp (30 ml) apple juice
• 3 cloves garlic
• 2 eggs
• 2 onions, finely chopped
• 4 tsp (20 ml) butter
• 5 x 15 cm sprigs fresh rosemary
• 2 tsp (10 ml) English mustard
• 2 C (500 ml) Pongrácz Rosé Cap Classique

Preparación

1. 1

   Preheat the oven to 220 °C.

2. 2

   --- Stuffing ---

3. 3

   Combine all the ingredients in a mixing bowl and keep to one side.

4. 4

   --- Crown roast ---

5. 5

   Place the crown roast onto a roasting tray and stuff a sheet of lightly greased foil into the base of the roast cavity. Spoon the stuffing into the foil cavity, pressing in lightly. Roast the meat for 55 minutes for medium-rare or until cooked to your preference. Remove from the oven and let the lamb rest for 10 minutes.

6. 6

   --- Jus ---

7. 7

   Add the rosemary and mustard to the roasting tray with the reserved juices and heat on a medium-hot stove plate, stirring well. Add the Pongrácz Rosé Cap Classique, stirring vigorously. Allow to reduce by half and strain through a sieve into a gravy boat. Serve with the meat.

8. 8

   To serve, cut into separate cutlets and pieces of stuffing, and serve with the gravy and vegetables.