English (UK)
English (UK)
Marinated lamb crown
Served with Hela Herb Oil Café de Paris
Ingredients
1 kg of lamb rack
90 g Whole Herb Oil Café de Paris
3 sprigs of thyme
2 sprigs of rosemary
2 cloves of garlic
Extra needed: tie wire
Preparation
Clean the lamb rack. Cut the meat between the racks to 1 cm before the ribs begin to form.
Form the lamb rack into a circle and tie it down with the binding rope.
Marinate the lamb rack with the Hela herb oil from Café de Paris. Place the rosemary, thyme and garlic in the middle of the lamb rack.
