Crown roast of lamb chops on Welsh onion cake!
The Welsh recipe is a stunning crown roast of lamb chops on onion cake – layers of potatoes and onion baked in butter until they melt. The lamb chops are placed on top of the potatoes which soak up the tasty roasting juices.
Preparation time: 20 mins
Cooking time: 1 hour 35 mins and serves 6
- 400 grams white onions
- 200 grams floury potatoes
- 100 grams melted butter
- 12 – 14 lamb chops
- Black pepper and salt to taste
- 1 large rosemary sprig for garnishing
- Mint sauce (for serving)
- Heat oven to 200C. Slice the onions. Slice the potatoes finely, and then toss with the melted butter and season with salt and black pepper.
- Brush a shallow ovenproof dish with some of the melted butter. Layer the potato and finishing off with a meat layer of overlapping potato slices. Sprinkle the remaining butter over the slices.
- Cover the dish with foil and then bake for one hour.
- Remove the foil after the onion cake has baked for one hour. Place the lamb chops on top with their bones interlaced , and then tuck the rosemary sprig in the middle. Return to the oven for 25-35 mins, depending on the size of the racks, and on how you prefer the doneness of the lamb.
- The potatoes will, by now, be beautifully tender and golden brown on top. Allow the lamb chops to rest on the bed of potatoes for five minutes before serving. Use mint sauce or mint jelly as an accompaniment.
- Lamb is a young sheep that is under one year of age and therefore has tender meat.
- Lamb flesh should be pinkish, firm and finely grained. Fat should be white, solid and flanky.
- For a crown roast, a double piece of loin lamb has 14 chops. Allow about two ribs per person.
- When preparing a crown roast, keep the tips of the bones from blackening by wrapping with a bit of aluminium foil.
- Mint sauce is the accompaniment to lamb.