Mediterranean Lamb Crown with an Aromatic Crust

PREPARATION of Lamb Crown in an Aromatic Crust

Roast the meat - season the lamb crown with salt and pepper, and sear it in hot oil on all sides until golden brown.
Let the meat rest for 10 minutes while you prepare the mixture for the aromatic crust.

 
PREPARATION of the Crust Mixture

Mix panko breadcrumbs, parsley, rosemary, thyme, Parmesan, garlic, and olive oil. Brush the lamb crown with Bornibus Dijon mustard, spread the crust mixture evenly over the lamb, and bake at 190°C (375°F) for 12–15 minutes (for medium-rare).
Once cooked, allow the lamb to rest before slicing.

 
PREPARATION of Gnocchi alla Romana

Heat milk and butter to a boil, then gradually add semolina while stirring continuously until it thickens.
Remove from heat and stir in egg yolk, Parmesan, salt, and a pinch of nutmeg.

Spread the mixture onto a tray to a thickness of about 1.5 cm (0.6 inches), let it cool, and cut into circles.
Sauté the gnocchi in butter until golden brown.

 
PREPARATION of Plum Relish

Sauté shallots in olive oil over low heat, add chopped plums, honey, vinegar, and ginger, and cook until the mixture softens and forms a thick sauce.

 
PREPARATION of Harissa Salsus Lamb Demi-Glace Fond

Sauté shallots and garlic over low heat until softened. Add red wine and reduce by half.

Stir in Harissa Lamb Demi-Glace, toasted coriander, cumin, and thyme. Cook until the sauce becomes thick and glossy.
Strain the sauce and whisk in cold butter for a silky texture.

 
Final plating

Slice the lamb crown into double-cut chops and arrange them on a plate with one Gnocchi alla Romana and a spoonful of plum relish beside the meat.

Drizzle with Harissa Lamb Demi-Glace sauce and garnish with fresh thyme.

Bon appétit! Courtesy of Harissa and Chef David Francesco Komadina's culinary masterpiece.

Mediterranean Lamb Crown in Aromatic Crust, Gnocchi alla Romana, Plum Relish, and Harissa Salsus Lamb Demi-Glace (Serves 4)