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Crown Roast of Lamb with Shallots, Mustard and Mint Recipe

Crown Roast of Lamb with Shallots, Mustard and Mint Recipe

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Crown Roast of Lamb with Shallots, Mustard and Mint

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Ingredients

Count

Nutrition

308

Calories

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Ingredients:

Serving

3 tbsp butter, room temperature
1 tbsp plus 1/2 tsp dijon mustard
2 tsp dried rosemary
1 crown of lamb made from two 8-rib racks (about 4 1/2 lb total)
1 cup dry white wine
2 large shallots, chopped
1/4 cup chicken stock or canned unsalted broth
3 tbsp chopped fresh mint
1 1/2 lb new potatoes, halved
1 baby carrot bunch, stems trimmed to 1 inch, peeled
1 10- oz basket pearl onions, peeled
1 lb fresh asparagus, trimmed , cut crosswise into thirds
3 tbsp butter
3 tbsp chopped fresh mint

Directions:

To make lamb: Preheat oven to 450°F. Mix 2 tablespoons butter, 1 tablespoon mustard and 1 1/2 teaspoons rosemary in bowl. Season generously with salt and pepper. Place lamb in roasting pan. Rub all over with butter mixture. Roast 15 minutes. Reduce oven temperature to 350°F. and continue roasting until thermometer inserted into lamb registers 140°F. for medium-rare, about 40 minutes. Transfer lamb to platter; let stand 15 minutes.
Pour off fat from roasting pan and set pan aside. Melt 1 tablespoon butter in heavy large skillet over low heat. Add shallots and 1/2 teaspoon rosemary; sauté until shallots are tender, about 5 minutes. Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits. Add wine to skillet. Add stock; boil until slightly thickened, about 6 minutes. Mix in 1/2 teaspoon 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 minutes. Add carrots and onions and steam until vegetables are almost tender, about 10 minutes longer. Add asparagus and steam until crisp-tender, about 5 minutes more.
Melt butter in heavy large skillet over medium heat. Add mint and vegetables. Season with salt and pepper and stir until vegetables are coated with butter.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	307.67 Kcal (1288 kJ)
Calories from fat	105.11 Kcal
		% Daily Value*
Total Fat	11.68g	18%
Cholesterol	30.83mg	10%
Sodium	107.33mg	4%
Potassium	836.17mg	18%
Total Carbs	39.46g	13%
Sugars	12.22g	49%
Dietary Fiber	8.13g	33%
Protein	6.07g	12%
Vitamin C	15.5mg	26%
Vitamin A	2mg	68%
Iron	92.1mg	512%
Calcium	113.4mg	11%

Amount Per 100 g
Calories	83.87 Kcal (351 kJ)
Calories from fat	28.65 Kcal
		% Daily Value*
Total Fat	3.18g	18%
Cholesterol	8.4mg	10%
Sodium	29.26mg	4%
Potassium	227.93mg	18%
Total Carbs	10.76g	13%
Sugars	3.33g	49%
Dietary Fiber	2.22g	33%
Protein	1.66g	12%
Vitamin C	4.2mg	26%
Vitamin A	0.6mg	68%
Iron	25.1mg	512%
Calcium	30.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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