Crown Roast of Lamb with Shallots, Mustard and Mint

Ingredients

  • 3 tablespoons butter, room temperature
  • 1 tablespoon plus 1/2 teaspoon Dijon mustard
  • 2 teaspoons dried rosemary
  • 1 crown of lamb made from two 8-rib racks (about 4 1/2 pounds total)

    • 1 cup dry white wine
    • 2 large shallots, chopped
    • 1/4 cup chicken stock or canned unsalted broth
    • 3 tablespoons chopped fresh mint

    For Spring Vegetables with Mint:
    • 1 1/2 pounds new potatoes, halved
    • 1 baby carrot bunch, stems trimmed to 1 inch, peeled
    • 1 10-ounce basket pearl onions, peeled
    • 1 pound fresh asparagus, trimmed, cut crosswise into thirds

    • 3 tablespoons butter
    • 3 tablespoons chopped fresh mint

    Description

    Epicurious Favicon Epicurious
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