Like Chef McEwan,
we believe in perfect
results, every time.
The Culinary Centre is here to take the guesswork out of cooking.
Introducing the new, WiFi connected Jenn-Air® wall oven featuring the Culinary Centre: an interactive system with a full-colour LCD display that adjusts cooking time and temperature automatically. Beautiful roast lamb can be as simple as choosing the Crown Lamb Roast option from the menu, then selecting your pan and how you’d like it done. The Culinary Centre will make sure your dish is perfectly prepared, every time.
Chef Mark McEwan’s
Rack of Lamb with Roasted
Created by Chef Mark McEwan
1 (14 bone) Frenched crown of lamb, trimmed
of all but a thin layer of fat
1 ½ tsp salt
¾ tsp black pepper
½ head new garlic or 3 large regular garlic cloves, minced
2 tbsp Dijon mustard
½ tbsp honey
¼ cup finely chopped fresh flat-leaf parsley
tbsp finely chopped fresh thyme
tsp finely chopped fresh rosemary
½ tsp salt
½ tsp black pepper
Stir together garlic, herbs, salt, and pepper. Mix mustard and honey together and brush on the roast before coating the lamb with herb/garlic mixture (press gently to help adhere).
Place the crown roast on a baking sheet, put in the oven and insert the probe into the center of one of the loins.
Activate the Culinary Centre – first choose roast, followed by the crown of lamb option. Next, select desired temperature of finished roast, medium rare to medium is suggested.
Your oven will sound when the meat is done; double check to make sure the core temperature is between 130°F and 140°F.
Remove from oven, loosely cover with tin foil and let the roast rest for minimum 5 minutes. Just before serving, snip the string and cut the roast into four equal portions. Serve with roasted heirloom carrots.
Don’t have a Culinary Centre?
1 lb (450g ) heirloom carrots, scrubbed but not peeled
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
Pinch of ground cumin
Pinch of each salt and pepper
Preheat oven to 450° F
Blanch the carrots for 2 to 3 minutes in boiling salted water and then shock in ice water. In the oven, heat a baking dish large enough to accommodate the carrots in a single layer. Add the carrots, oil, butter, cumin, salt and pepper; toss to coat the carrots well. Roast, tossing every 2 minutes. Depending on their size, the carrots should be tender after 7 or 8 minutes- but watch them carefully.