Foodie recipe
Ian Leatt

‘Little Bo Peep has lost her sheep
And doesn’t know where to find them,
Leave them alone, and they will come home
Wagging their tails behind them.
Sorry Bo. Maybe not this time!’

Typically, this time of year is a big favourite of mine because springtime means lamb time. The difference between beef and lamb? Usually, lamb has a more gamey flavour, a hint of smokiness even. In my honest opinion, it is one of the best meats.

Certain flavours seem to blend very well with lamb, in particular mint and mustard. It seems an odd sort of combination but, it truly works. When the lamb is in the oven, I can’t stop my palette from salivating. 

Enjoy this dish, it really is a show stopper. 

A delicious crown unlike any other!


2 full racks of lamb, (French tipped) 8 ribs 750 grams per rack
3 tablespoons olive oil
1 teaspoon freshly ground sea salt
1 teaspoon freshly ground black pepper
8 cloves of garlic freshly crushed
5 teaspoons freshly chopped thyme
3 tablespoons sherry vinegar
1 ½ teaspoon Dijon mustard
¼ cup water
4 sprigs fresh rosemary


Always start by washing the meat, then dab with clean paper towel. Bend each rack to form a half circle, the rib ends should face outwards, giving the look of a crown. Using good quality kitchen twine tie the two pieces together. Once completed place in a roasting pan. 

Pre-heat the oven to 375 degrees F.

Rub the oil all over the crown. In a small bowl, place sea salt, pepper, crushed garlic and chopped thyme. Mix together well, then rub over the rack, ensuring you spread evenly. 

Place in the middle of the oven and cook for 35 minutes, or until the meat registers 130 degrees F. Remove from the roasting pan and place on the serving dish, cover with foil and leave to rest for 20 minutes. 

Turn the stove on to a medium heat adding to it the water, mustard and sherry vinegar. Bring to a boil and stir, blending all the drippings from the crown to it. Once boiling, pour through a sieve into a serving boat. 

To serve, present to the table and carve accordingly. Roasted potatoes and a vegetables are always welcome with this dish. 

Ian Leatt is general manager of Pegasus Publications and a trained chef.