Crown Roast Of Lamb With Shallots, Mustard And Mint Recipe
Servings: 1
Ingredients
- 3 Tbsp. Butter, room temperature
- 1 Tbsp. Plus 1/2 tsp. Dijon mustard
- 2 tsp Dry rosemary
- 1 x Crown of lamb made from two 8-rib racks, (about 4 1/2 pounds total)
- 2 lrg Shallots, minced
- 1 c. Dry white wine
- 1/4 c. Chicken stock or possibly canned unsalted broth
- 3 Tbsp. Minced fresh mint
- 1 1/2 lb New potatoes, halved
- 1 x Baby carrot bunch, stems trimmed to 1 inch, peeled
- 1 x 10-oz basket pearl onions, peeled
- 1 lb Fresh asparagus, trimmed, cut crosswise into thirds
- 3 Tbsp. Butter
- 3 Tbsp. Minced fresh mint
Directions
- To make lamb: Preheat oven to 450 F. Mix 2 Tbsp. butter, 1 Tbsp. mustard and 1 1/2 tsp. rosemary in bowl. Season generously with salt and pepper. Place lamb in roasting pan. Rub all over with butter mix.
- Roast 15 min. Reduce oven temperature to 350 F. and continue roasting till thermometer inserted into lamb registers 140 F. for medium-rare, about 40 min. Transfer lamb to platter; let stand 15 min.
- Pour off fat from roasting pan and set pan aside. Heat 1 Tbsp. butter in heavy large skillet over low heat. Add in shallots and 1/2 tsp. rosemary; saute/fry till shallots are tender, about 5 min. Add in wine to roasting pan and bring to boil over high heat, scraping up any browned bits. Add in wine to skillet. Add in stock; boil till slightly thickened, about 6 min. Fold in 1/2 tsp. 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 min. Add in carrots and onions and steam till vegetables are almost tender, about 10 min longer. Add in asparagus and steam till crisp-tender, about 5 min more.
- Heat butter in heavy large skillet over medium heat. Add in mint and vegetables. Season with salt and pepper and stir till vegetables are coated with butter.
- 6 Servings
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1345g | |
| Calories 1365 | |
| Calories from Fat 628 | 46% |
| Total Fat 71.59g | 89% |
| Saturated Fat 44.34g | 177% |
| Trans Fat 0.0g | |
| Cholesterol 183mg | 61% |
| Sodium 853mg | 36% |
| Potassium 4018mg | 115% |
| Total Carbs 128.69g | 34% |
| Dietary Fiber 19.7g | 66% |
| Sugars 13.87g | 9% |
| Protein 21.04g | 34% |
