Roast Crown Rack of Lamb Bouquetiere

(from The Brown Palace, Denver, in Colorado Cache, recipes by the Junior League of Denver)

Ingredients Directions
  • crown rack of lamb
  • 1 carrot
  • 1 small onion
  • 1 stalk of celery
  • 1 pound of lamb bones
  • 1 quart stock
  • 1 bay leaf
  • salt, pepper, garlic salt

Season the lamb with salt, pepper, and a little garlic salt. Place in a 12-inch braising pan. Place bones around the crown of lamb. Cut 1 carrot, 1 onion, 1 stalk of celery into 1-inch pieces and place arond crown of lamb with bay leaf.

Roast at 400° for 1 hour or until cooked medium. Remove from pan and keep in a warm place. Add 1 quart of stock to pan and reduce to 1 pint. This is lamb au jus for the crown rack.


Ingredients Directions
  • 2 heads (about 1 pound each) fresh cauliflower
  • 6 large carrots
  • 2 pounds peas
  • 6 large mushrooms
  • 2 pounds asparagus spears
  • 6 large potatoes
  • 1 pound butter
  • ½ lemon
  • 3 eggs
  • salt
  • pepper

Clean cauliflower and peel carrots. Cut with parisienne spoon. Wash mushrooms and peel potatoes. Cook in individual pots. Cook all vegetables except mushrooms in salted water until tender. Drain. Add 1 tablespoon butter and season to taste with salt and pepper.

Simmer mushrooms in butter until half done. Add juice of ½ lemon and cook until tender.

Make Duchess potatoes by mashing cooked potatoes. Add 3 raw eggs, 3 tablespoons butter, salt and pepper to taste. Force potatoes through pastry bag onto 18-inch platter. Brown until golden-brown.

To serve, place crown of lamb in center of the platter. Place vegetables and mushrooms around crown. Serve with au jus and mint sauce.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 06-Dec-2001 20:09:47 EST