Lammekrone - braiseret lammeryg

Goes well with rice or potatoes.


A little oil for frying
600 g rack of lamb
1 onion cut into wedges
1 clove garlic, minced
½ stick of celery, diced
150 g chanterelles or other mushrooms, sliced
1 cup white wine
2½ cups cream
Juice of ½ lemon
2 tbsp mustard
2 sprigs oregano or rosemary
200 g spinach, washed
salt and pepper


Brown the rack of lamb in a heavy-bottomed saucepan and season with salt and pepper. Then add the onion, celery and chanterelles and warm through without browning.

Pour in the white wine and cream. Bring to the boil and squeeze in the lemon juice, add the mustard and oregano and put on the lid.

Simmer for 10-12 minutes and season to taste with salt and pepper.

Turn off the heat and open the lid slightly so that the dish stops cooking.

Let it stand with the lid ajar for 15 minutes – or as long as it takes to eat a starter.

When ready to serve, remove the meat to the carving board, add spinach to the pan and heat through.