Ingredients

• 1 rack of lamb

• 60 g. onions

• 30 g. yellow raisins

• 3 spoons sunflower oil

• 2 spoons butter

• 2 spoons strong poultry both 

• 0,5 teaspoon coriander seeds

• 15 cl Special Palm

• a branch of rosemary

• pepper and salt

Preparation

1. Soak the raisins during two hours in the beer

2. Clean the onions.

3. Heat two spoons of sunflower oil in the pan. 

4. Fry the onions around and around until they are light brown.

5. Add the raisins, the beer, the both and the coriander seeds and let stew for 7 to 10 minutes.

6. Preheat the oven at 200 degrees Celsius.

7. Heat a mixture of spoonful sunflower oil and the butter in the pan and fry the lambs crown in it until all sides are light brown.

8. Wrap up the lamb in aluminum foil with a branch of rosemary.  Put it on baking tray and put it during five minutes in the preheated oven.

9. Divide the lamb and the sauce over preheated plates.

10. Serve with fried potatoes and fine carrots and drink cool glass of Special Palm with it.

Official website: http://www.palm.be