Lamb Crown Roast from Golden Palate® HB’s on the Gulf at the Naples Beach Hotel, Naples, Florida!

Lamb Crown Roast


There are few dishes that can match the wow factor on the dinner table like a majestic crown roast of lamb. Chef Justin Hornyak of HB’s on the Gulf, Naples, offers his delicious spin on the holiday favorite with a thyme-and-dijon-crusted version, served with sweet shallot jam and roasted fennel jus lié.

Lamb Crown Roast recipe from HB’s on the Gulf


1/4 cup of Dijon mustard
1 tbsp. garlic, minced
2 tbsp. fresh thyme leaves
2 tbsp. olive oil
2 tbsp. sherry vinegar
1 tsp. ground juniper
1 tsp. ground coriander
Salt and pepper to taste
Fresh thyme sprigs as needed
2 lamb rack crown roast (Frenched and trussed into the crown roast)

Combine the Dijon mustard, garlic, thyme leaves, olive oil, vinegar, juniper and coriander in a mixing bowl. Season the lamb with salt and pepper. Add the mixture of seasonings to the lamb and refrigerate two hours. Preheat an oven to 450°. Roast the lamb till it reaches an internal temperature of 130° or more or less to your liking. Pull the lamb out of the oven and let rest on a rack for 10 minutes. Reserve the pan for the fennel Jus Lie. Stuff the cavity in the lamb with desired side dish (potatoes, rice, dressing, vegetables). Garnish the lamb with the shallot jam and thyme sprigs. Sauce with roasted fennel Jus Lie.

Fennel Jus Lie:

1 small fennel bulb, roasted and diced
1 large shallot, diced
1 tsp. whole black peppercorns
1 bay leaf
1 cup of red wine
4 cups of lamb or veal stock
2 tbsp. corn starch dissolved in 2 tbsp. of water
In the roasting pan that was placed aside after the lamb roast, sauté the shallots. Add the red wine to deglaze the pan and reduce the liquid to half. Add the fennel, peppercorns, bay leaf and stock. Simmer the sauce for 20 minutes. Thicken the sauce with the corn starch and water slurry by slowly adding the slurry and whisking constantly till incorporated. Strain the sauce and season with salt and pepper to taste.

Shallot Jam:

6 large shallots, thinly sliced
2 tbsp. of olive oil
1 tbsp. of honey
2 tbsp. of sherry vinegar
2 tbsp. of Madeira wine
1/2 tsp. juniper ground
1/3 cup granulated sugar
Heat the oil in a saucepan and cook the shallots on low heat. When the shallots are sautéed add the juniper and cook for 1 minute. Add all other ingredients and simmer until a jam like consistency.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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