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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

Description

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…

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