2020 CHRISTMAS SPECIAL (Part 1): Roasted Crown of Lamb | Sherson Lian

The holidays are always a great season to cherish and enjoy time with your loved ones, and what better way to do that than to explore new recipes together. With Christmas around the corner, I’ve put together my #2020ChristmasSpecial, just for you guys! Today, we’re making a Roasted Crown of Lamb served on a beautiful bed of Couscous and a delicious Pan Sauce!

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ROASTED CROWN OF LAMB WITH COUSCOUS AND PAN SAUCE
Ingredients for Crown of Lamb:
🎄 Rack of Lamb (2 nos)
🎄 Olive Oil
🎄 Rosemary
🎄 Garlic
🎄 Onion
🎄 Paprika
🎄 Cumin Seeds
🎄 Coriander Seeds
🎄 Salt & Black Pepper

Ingredients for Couscous:
🎄 Couscous (1 cup)
🎄 Red Onion (1 nos; Diced)
🎄 Celery (1 stalk; Diced)
🎄 Kyuri Cucumber (1 nos; Diced)
🎄 Garlic (5 cloves; Thinly Sliced)
🎄 Olive Oil
🎄 Black Pepper
🎄 Parmesan Cheese
🎄 Butter (2 knobs)

Ingredients for Pan Sauce
🎄 Mustard Sauce (1 tsp)
🎄 Prune Juice (½ cup)
🎄 Fresh Thyme (1 sprig)
🎄 Garlic (2 cloves; Minced)
🎄 Butter (1 knob)
Instructions:
1. Heat up a pan and toast the cumin and coriander seeds. Then blend all the ingredients together for the marinade and set it aside.
2. Preheat the oven to 220 degrees Celsius
3. While heating up the pan, make slits in the fat cap of the lamb and season the lamb with salt and black pepper. Then sear the fat cap in the pan until slightly golden. Leave lamb racks aside to cool down
4. Bring both lamb racks together in a circle by bending the fat side in. Then tie the two pieces together with butchers string to secure it in shape.
5. Brush the marinade evenly all over the lamb. Then put the lamb into the oven and set it for 30mins or until the internal temperature is up to 55-60 degrees celcius for medium rare.
6. Remove the lamb from the oven, cover with foil and allow to rest for 15-20 minutes.
7. Now to make the couscous: Season a pot of water to boil the couscous, making sure to follow the manufacturer’s instructions.
8. Once ready, fluff and loosen the couscous then set it aside.
9. Heat up some olive oil in a pan and sauté the garlic slices until golden, then add in the couscous to sauté for a short while.
10. Transfer the couscous into a bowl, add in the rest of the ingredients, toss it around until well combined. Taste and season accordingly.
11. For Pan Sauce: Pour the drippings from the roasted lamb into another pot. Add in the minced garlic to saute for a while, then add mustard, fresh thyme and prune juice. Stir to combine well.
12. When the pan sauce is boiling, add in a knob of butter and season.
13. Remove the strings from the Crown of Lamb, lay the couscous on a big platter then sit the lamb on top of it. Now, fill the center of the crown with more couscous.
14. Serve!
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[SHERSON LIAN - TV Host, Chef & Entrepreneur]
Sherson Lian kicked off his TV career with (and still is!) hosting ‘5 Rencah 5 Rasa’ on TV3 Malaysia, a cooking show that has been on air the past 10 years, with 24 seasons and 1500+ recipes and counting! He has also hosted multiple TV shows on the Asian Food Network (previously AFC), including "Amazing Food Challenge; Fun in the Philippines', ‘Great Dinners of The World’, 'Reality Bites' and 4 seasons of ‘Family Kitchen with Sherson’ together with his mum.

Sherson Lian is the co-founder of Makhan by Kitchen Mafia, a restaurant in Petaling Jaya, Malaysia and Kitchen Mafia, an F&B solutions company that offers catering, private dining/chef's table sessions and restaurant/menu consultancy among other services.

For business enquiries, please contact:
Sarah Wong
+6016 443 9194
sarah@svltan.com

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