John Myers
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Crown of Lamb, Mashed Potatoes, Chanterelles
The perfect crown of lamb, mashed potatoes, chanterelles recipe with a picture and simple step-by-step instructions.
Crown of lamb:
- 1,25 kg Crown of lamb
- 250 ml Olive oil
- 3 tbsp Honey
- 3 Pc. Garlic cloves
- 3 Pc. Chilli pepper
- 2 Msp Cinnamon
- 1 tbsp Fish sauce
Potato puree:
- 1,5 kg Floury potatoes
- 200 g Butter
- 250 ml Milk
- Salt
- Nutmeg
Chanterelles:
- 750 g Chanterelles
- 2 Pc. Onion
- 65 ml White wine
- Salt
- Pepper
- Parsley
- 65 ml Whipped cream
- 65 ml Vegetable broth
- Olive oil
Crown of lamb:
- Chop the garlic cloves and chilli very finely. Mix together with the remaining ingredients to a marinade. Marinate the lamb crowns in it about 6 hours before preparation. Finally, remove the meat from the marinade. Fry both sides in hot olive oil. Then finish cooking for about 20 minutes at 180 degrees in the oven.
Potato puree:
- Peel and dice potatoes. Cook until soft in enough salted water. Pour off the water. Then gradually add the butter and milk. Use the potato masher to mash the potatoes, milk and butter into a creamy potato puree. Finally season with salt and nutmeg.
Chanterelles:
- Clean the chanterelles with a vegetable brush or kitchen paper and remove soil, leaves, etc. Cut large mushrooms into small pieces, leave nice little mushrooms whole. Then chop the onion very finely.
- Let the olive oil get hot in the pan. Sweat the onion in it until translucent. Add the chanterelles and let them fry lightly, then deglaze with the white wine. Add the vegetable stock, then season with salt and pepper. Let the chanterelles reduce. Finally stir in the whipped cream and do not bring to the boil.
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