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Crown Roast of Lamb with Shallots, Mustard and Mint

Lamb:
3 tb Butter; room temperature
1 tb Plus 1/2 teaspoon Dijon mustard
2 ts Dried rosemary
1 Crown of lamb made from two 8-rib racks; (about 4 1/2 pounds total)
2 lg Shallots; chopped
1 c Dry white wine
1/4 c Chicken stock or canned unsalted broth
3 tb Chopped fresh mint


Spring Vegetables with Mint:
1 1/2 lb New potatoes; halved
1 Baby carrot bunch; stems trimmed to 1 inch, p
eeled
1 10-ounce basket pearl onions; peeled 1 lb Fresh asparagus; trimmed, cut crosswise into thirds
3 tb Butter
3 tb Chopped fresh mint

To make lamb: Preheat oven to 450°F. Mix 2 tablespoons butter, 1 tablespoon mustard and 1 1/2 teaspoons rosemary in bowl. Season generously with salt and pepper. Place lamb in roasting pan. Rub all over with butter mixture. Roast 15 minutes. Reduce oven temperature to 350°F. and continue roasting until thermometer inserted into lamb registers 140°F. for medium-rare, about 40 minutes. Transfer lamb to platter; let stand 15 minutes.

Pour off fat from roasting pan and set pan aside. Melt 1 tablespoon butter in heavy large skillet over low heat. Add shallots and 1/2 teaspoon rosemary; sauté until shallots are tender, about 5 minutes. Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits. Add wine to skillet. Add stock; boil until slightly thickened, about 6 minutes. Mix in 1/2 teaspoon mustard and mint. Season with salt and pepper.

Spoon vegetables in center of and around roast. Serve, cutting lamb into chops and spooning sauce over.

To make spring vegetables: Place potatoes in vegetable steamer and steam 10 minutes. Add carrots and onions and steam until vegetables are almost tender, about 10 minutes longer. Add asparagus and steam until crisp-tender, about 5 minutes more.

Melt butter in heavy large skillet over medium heat. Add mint and vegetables. Season with salt and pepper and stir until vegetables are coated with butter.

6 Servings




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