Serves 4 people. Season one crown of lamb with salt and pepper. Melt 3 tablespoons of fresh butter and sear the meat on both sides. Place the crown of lamb in a baking dish and rub one tablespoon of herb butter over the top. Bake the meat for 8 to 10 minutes in a preheated oven at 180°C. After 5 minutes, remove and baste the meat with the melted butter from the baking dish to keep it moist and juicy. Remove the meat from the oven and cover it with aluminium foil to keep it warm. Delicious with pommes chateau (potatoes that are cut into an oblong shape, then parboiled and fried in butter), stewed snow peas and green beans and with … a generous helping of La William Andalouse!