Crown Roast of Lamb
| Yield: | 1 Servings |
| Categories: |
| 1 | 16-chop frenched and trimmed crown roast of lamb; (about 4 pounds), at room temperature | |
| 2 | tb | Balsamic vinegar |
| 1 | c | Dry red wine |
| 2 1/2 | c | Beef broth |
| 2 | tb | Arrowroot |
| 3 | tb | Water |
| Mint sprigs for garnish | ||
| ACCOMPANIMENTS | ||
| Minted Saffron Rice with Currants and Pine Nuts | ||
| Glazed Baby Turnips and Carrots | ||
| Garlic Rosemary Jelly |
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