Crown Roast - Picture Perfect

Have you ever had a nice old fashioned crown of ribs roast? I hadn't, which is why I organized this year's Easter dinner at Can Roig - one of our gourmet restaurants out in Cap i Corp, just in view of the sea. I felt it was time I experience this classic roast.

The chef, Juan, schooled in one of the top schools in Barcelona liked the idea when I spoke to him some weeks ago. And just to be certain, I downloaded three photos - each a variation on the theme. I am sure he enjoyed doing something different and off his menu.

I find this photo stunning but it doesn't quite do justice to what is now very past tense.

"Unfortunately" explained the waiter, "we couldn't find a bigger lamb, so instead of filled with vegetables, we present it this way. We hope this is no problem?"Of course it wasn't.

The crown was resting on four good sized medallions taken from the leg cut and deboned. There was also wild asparagus and broccoli. The center bouquet is mint, rosemary and sage flowers...the white you see are the paper cuffs, hand made. Obviously, he did not have them on hand...because this concept of serving lamb is definitely not a Spanish thing to do. Definitely an exception, much appreciated though.

By the way, did I mention it was one of the most delicious meals we've had in a very long time? Need I say the lamb was tender and flavourful, the roast vegetables a delight? There was also a side bowl of superb classic brown sauce (oh thank goddess, we've been spared the obligatory English mint sauce!). Lemon sorbet with Cava (Spanish champagne) was the perfect closure to a very memorable meal.

Divine dining, we did. Very repeatable.