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Every Harry Potter fan remembers the jaw-dropping moment in The Philosopher’s Stone when the Great Hall transforms from candlelit calm to a full-blown banquet. Platters of roast meats, vegetables, and puddings magically appear before the new students, welcoming them to their first Hogwarts feast. For Harry, fresh from a lifetime of meagre meals with the Dursleys, this is more than just dinner, it’s a powerful message: Hogwarts is a place of safety, comfort, and abundance.
Inspired by this iconic start-of-term feast, we’re recreating the magic in our Harry Potter themed dinner party with an unforgettable showstopper: a crown of lamb recipe that’s equal parts theatrical and delicious.
A crown of lamb is formed by curving two racks of lamb into a circle, bones pointed outward like a regal crown. The ribs are French trimmed, which means the ends of the bones are cleaned for a neat, professional finish. You can ask your butcher to prepare it this way, or buy it pre-trimmed at some supermarkets. This majestic cut is roasted to perfection and presented whole at the centre of the table, surrounded by sides served family-style, just like the Great Hall feast.
We served our lamb with a rich red wine sauce, fluffy Yorkshire puddings, seasonal vegetables, and a pile of decadent, creamy mashed potatoes. The mash recipe comes from our most fashionable Dinner and a Movie episode, inspired by The Devil Wears Prada, don’t forget to check out that video if you haven’t already!
If you’re hosting a Harry Potter themed dinner party or just want a fantasy-inspired roast dinner, this main course is a true centrepiece. Overflowing platters, cosy comfort food, and a little bit of theatrical flair, it’s everything a Hogwarts feast should be. Be sure to watch the full recipe video to see how the magic happens.
Grab your whisks and your wands, and meat us in the Great Hall! 🕯🕯🕯
CROWN OF LAMB & RED WINE SAUCE
FOR THE LAMB:
INGREDIENTS (serves 4-6)
2 x French trimmed rack of lamb (of 6-8 ribs each)
Small bunch of fresh rosemary
Salt + Pepper to taste (we used smoked salt)
METHOD
Preheat the oven to 220°C / 200°C fan
Trim any excess fat off the lamb, and coat in a little olive oil. Season the meat generously with salt and pepper.
Make a shallow cut in between each bone on the inside/membrane side, being careful not to cut all the way through, created slits a couple of millimetres deep.
Then, make a second shallow incision along the base of each rack, just below where the bone begins. See video.
Curve the racks around a glass, rib side out, to form a crown shape. Place a small sprig of rosemary in between each rib, nestled in the slits you made earlier.
Secure the crown with a length butchers twine in the middle of the crown, and a second length along the base of the racks where you made the incision. Remove the glass, and transfer to a roasting tray.
Cover the ends of the bones with tin foil to prevent them from burning.
Roast for 20-30 mins, until for medium, the internal temperature measures at 60°C.
Remove from the roasting tray to prevent overcooking, and leave to rest for 10 mins before serving.
Present the crown whole, and slice to serve at the table.
FOR THE RED WINE SAUCE:
INGREDIENTS
2 tbsps of cold unsalted butter - divided
1 banana shallot - finely chopped
1 clove garlic - peeled
1 tsp red wine vinegar
1 tsp dijon mustard
1 tsp of sugar
1 sprig fresh rosemary
A couple of sprigs of fresh thyme
½ tsp black peppercorns
200 ml red wine
200 ml chicken or beef stock
Salt - to taste
(optional 1 tsp. corn flour)
METHOD
In a small saucepan, melt 1 tbsp of the butter. Then add the finely diced shallot, and cook until softened (about 2-3 minutes). Stir occasionally to prevent burning.
Bash the garlic clove with the heel of your knife, and add to the pan along with the vinegar, dijon mustard, sugar, herbs and peppercorns. Simmer for a couple of minutes until the sugar is dissolved.
Pour in the red wine, and bring back up to a simmer. Allow it to reduce by half (this should take about 10 minutes).
Once the wine has reduced down, add the stock, stir to combine and let it simmer for a further 10-15 minutes until reduced by half.
After simmering, add in any pan juices from your meat, then strain the sauce through a fine mesh sieve into a clean pan.
Add the remaining 1 tbsp of cold butter to the sauce, whisking to combine.
Season with salt and pepper to taste.
If the sauce is too thin, you can thicken it using a cornflour slurry. Mix 1 tsp of cornflour with 1-2 tbsp of cold water to form a slurry, then slowly whisk it into the sauce while it's simmering. Keep stirring and cook for another 1-2 mins.
