Crown Roast of Lamb with Shallots, Mustard and Mint
| Yield: | 1 Servings |
| Categories: |
| 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, peeled | |
| 1 | 10-ounce basket pearl onions; peeled | |
| 1 | lb | Fresh asparagus; trimmed, cut crosswise into thirds |
| 3 | tb | Butter |
| 3 | tb | Chopped fresh mint |
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