Adding this blushing Cap Classique with its wonderful foamy mouthful of
black berry fruit to your roast will definitely reap its rewards – making the
preparation time well worth it. Indulge them even more by serving Pongrácz Rosé
with your meal in beautiful flutes for a luxurious touch.
Herewith the crown roast lamb recipe, courtesy of www.crushmag-online.com:
Crown roast lamb with a rosemary
Pongrácz Cap Classique Jus
Makes 6
Preparation time: 30 minutes
Cooking time: 45 minutes
Ingredients:
2 racks of lamb with a minimum of 6 cutlets
(ask your butcher to tie them together to form a crown)
Stuffing
500 g coarse pork sausage meat
150 g coarse breadcrumbs
3 tbsp (45 ml) chopped fresh sage
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) apple juice
3 cloves garlic
2 eggs
2 onions, finely chopped
4 tsp (20 ml) butter
Jus
5 x 15 cm sprigs fresh rosemary
2 tsp (10 ml) English mustard
2 C (500 ml) Pongrácz Rosé Cap Classique
Method
Preheat the oven to 220 °C.
Stuffing
Combine all the ingredients in a mixing bowl and keep
to one side.
Crown roast
Place the crown roast onto a roasting tray and stuff a
sheet of lightly greased foil into the base of the roast cavity. Spoon the
stuffing into the foil cavity, pressing in lightly. Roast the meat for 55
minutes for medium-rare or until cooked to your preference. Remove from the
oven and let the lamb rest for 10 minutes.
Jus
Add the rosemary and mustard to the roasting tray with
the reserved juices and heat on a medium-hot stove plate, stirring well. Add
the Pongrácz Rosé Cap Classique, stirring vigorously. Allow to reduce by half
and strain through a sieve into a gravy boat. Serve with the meat.
To serve, cut into separate cutlets and pieces of
stuffing, and serve with the gravy and vegetables.
*Recipe and image courtesy of www.crushmag-online.com
For more information on Pongrácz, visit www.pongracz.co.za,
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