Lamb rack crown

In honor of the crown

Components

• 2 lamb racks (frenched) with approximately 8 ribs each, weighing around 800 g.
• Add salt and ground pepper gradually to achieve the desired flavor.

Ready state

1. Set the oven temperature to 200 °C (moderate heat).

1. Place the carré on the board with the fatty side down and make one shallow cut for every two bones, making it easier to bend the piece like an accordion. Do the same on the other side.

1. Lightly sprinkle salt and pepper on both pieces.

1. To link the squares: using a thick needle (or toothpick), create a hole at both ends of each piece. Thread a string through each hole and tie them together to connect.

1. Once the sides are joined, the next step is to weave the thorns to begin shaping the crown: intertwine the bones at each end of the carrems and secure them with a beard string.

1. Once the crown is in place, shave the flesh all around the entire piece.

1. Put the crown on a wide, shallow baking tray. Transfer it to the preheated oven and bake for approximately 30 minutes.
2. Slice open the center of the crown with a knife, ensuring the meat remains moist and retains its pink juices. Turn the heat up to the highest setting and let the crown brown for only 10 minutes. If your oven has a grill function, use it, but be cautious not to let the meat dry out—check every 5 minutes.
3. Take the crown out of the oven and cover it with aluminum foil. Allow it to rest for 10 minutes before slicing, so the juices can redistribute, making the meat more succulent.

Regarding the onions

Components

• 1 kilogram of pearl onions (or small round onions)
• 1/4 cup of olive oil (tea)
• Add salt and ground pepper as needed to suit your taste.

Setup phase

1. Place a large pan filled with water over high heat and bring it to a boil. At the same time, trim and discard the tip of each onion opposite the root. Prepare a large bowl containing water and ice cubes.

1. When the water reaches a boil, immerse the onions and cook them for just 3 minutes. Using a strainer, move the onions to a bowl of cold water and soak for 2 minutes – the cold shock stops the cooking process and helps loosen the onion skins.
2. To peel and preserve whole onions: carefully grasp and squeeze each onion near the root – the skin should come off smoothly. Place the peeled onions onto a large baking tray.
3. Sauté the onions in olive oil and season with salt and pepper. Cover them with foil and bake in the oven for 30 minutes, along with the carré. After this, uncover, turn the onions with a spatula, and continue baking for an additional 10 minutes or until browned. Remove the baking tray from the oven and set aside.

To prepare the sauce

Components

• 1 bulb of garlic
• 2 1/4 cups of tea water
• 1/4 cup of white wine (tea measurement)

Ready state

1. Separate the garlic bulb and place the cloves (with skin) into a small saucepan. Add 2 cups of water, then cook over medium heat for approximately 20 minutes until tender.

1. Rinse the garlic and select enough cloves to work with. Peel them, then press them through a sieve over a bowl to create a puree.
2. Once the carre is baked, move the crown to a pillow and deglaze the baking tray: remove the excess fat and set the tray over medium heat on the stove; add 1/4 cup of water and stir to dissolve the browned bits. When it starts to boil, add the wine and garlic puree, allowing it to cook for about one minute while stirring.

For Moroccan couscous

Components

• 2 tea cups of Moroccan couscous
• 2 tea cups of water
• 1 cup of frozen peas
• 1/3 cup (tea) of white grape paste (approximately 50 g)
• Half a cup of cashew chestnut tea
• Six sprigs of mint
• 3 tablespoons of olive oil
• 1 teaspoon of salt

Ready state

1. Place the water in a kettle and heat it on high. When it reaches a boil, add 4 sprigs of mint, turn off the heat, and cover. Let it steep for 5 minutes. In the meantime, prepare the other ingredients.

1. In a big bowl, combine the Moroccan couscous, grapes, olive oil, and salt. Roughly chop the cashew nuts and set aside. Layer the remaining mint leaves, roll them up tightly, and cut into thin strips. Set aside.
2. Place the kettle back on high heat. Once the mint tea reaches a boil, pour it over the Moroccan couscous through a sieve. Stir and cover the bowl with a plate. Allow it to soak for 5 minutes.
3. In the meantime, place a frying pan over medium heat. When warm, add water with one tablespoon of olive oil, then include the frozen peas and season with salt. Sauté for approximately 3 minutes until they thaw and soften.
4. Fluff the hydrated couscous with a fork, add the sliced mint, the split peas, the chopped cashew nuts, and stir thoroughly.
5. On a cross-shaped base, position the roasted carrer crown, then fill the hollow of the crown and the sides of the cross with cuscuz. Top with roasted onions and serve alongside garlic sauce.