1. Season the lamb crown with salt and pepper. Place on a pre-heated grill and grill on all sides (pink: 55–58 °C core temperature). Then place on an aluminium grill pan, cover and leave to rest. Warm through briefly on the grill again before serving and rub in steak seasoning, olive oil and herbs.
2. To make the bread dough, knead the flour, water, milk, pumpkin seed oil, yeast, salt and granulated sugar to form a smooth yeast dough, then leave to rise for a short time. Mix the melted butter with the garlic, Parmesan, chopped pumpkin seeds and herbs. Roll out the dough to form a rectangle and cover evenly with the pumpkin seed filling.
3. Slice the dough into 2 cm wide strips which should be no longer than 10 cm. Roll the first strips together like a snail and place on a hot pizza stone, covered with baking paper, in a cake ring. Gradually place all of the remaining strips around the first dough snail standing upright with the filling facing inwards to form a rose shape, until the cake ring is full. Sprinkle the loaf with sea salt, cover with a lid and grill for approx. 10 minutes. Alternatively, you can also bake the bread in a pre-heated oven at 180 °C for approx. 15-25 minutes.
4. Roast the vegetables with olive oil in a grill pan or in a pan. Season with salt, pepper and herbs and add garlic to taste. Shortly before serving, slice the lamb crown and serve with the grilled vegetables. Drizzle with olive oil and serve with the pumpkin seed sharing bread.
If you do not have a grill, this dish can also be cooked in a pan or in an oven.Print recipe
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