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Roasted Crown Roast Of Lamb With Green Peppercorn Sauce

4 pounds crown roast of baby lamb - (16 chops) -- bones frenched
2 large garlic cloves -- slivered
1 tablespoon minced fresh rosemary
Freshly-ground black pepper -- to taste
1/4 teaspoon kosher salt
Butter-flavored refrigerated cooking spray -- as needed
1 shallot -- minced
1/2 cup dry red wine
1/2 cup low-sodium canned beef broth
1 teaspoon Dijon mustard
1 teaspoon green peppercorns -- crushed with
side of knife
Rice Pilaf With Currants, Almonds, Mint -- (see recipe)


Preheat oven to 450 degrees.


Remove all fat from roast. Place aluminum foil on the bone ends to prevent burning. Sliver the garlic. With a sharp knife make small slits in the meat and place a sliver in each slit. Pat the rosemary onto the meat. Grind pepper and combine with the salt. Press into the meat.


Place a meat thermometer into the thickest part of the lamb roast. Roast for 20 to 25 minutes, until the thermometer reads 130 to 135 degrees for medium-rare. Transfer to a platter and let stand, loosely covered with aluminum foil for 15 minutes.


While the lamb is roasting, make the sauce. Lightly coat a nonstick pot with cooking spray. Sauté the shallot for 3 minutes until wilted. Add the wine, broth, mustard, and crushed peppercorns. Bring to a boil and reduce by half. Transfer sauce to a small serving dish. Keep warm.


To serve, fill the crown roast with the rice. Carve at the table, slicing the roast into chops between the bones. Place 1 teaspoon sauce on each chop. Serve immediately.


This recipe yields 6 servings.





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