CROWN ROAST OF LAMB WITH SHALLOTS, MUSTARD AND MINT
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mustafa hanif
[email protected]This recipe seems like it would be a lot of work, but it's probably worth it for the end result.
lore erol
[email protected]I'm not a fan of lamb, but I'm willing to try this recipe because it looks so good.
Hamza Thaheem
[email protected]This recipe looks delicious, but it's a bit too expensive for my budget. I'll have to save it for a special occasion.
Farhan Raza
[email protected]I'm not sure if I can find crown roast of lamb at my local grocery store. I'll have to do some research.
hamza naouar
[email protected]I've never cooked lamb before, but this recipe makes it seem easy. I'm excited to give it a try!
Ahmed Hashem
[email protected]This recipe is definitely going on my to-cook list. It looks absolutely delicious!
Adam Khan Ahmadzai
[email protected]I'm not sure about the shallot-mustard-mint sauce. It sounds like an odd combination.
Qadar Moalim abukar
[email protected]This recipe seems a bit complicated, but I'm up for a challenge. I'll let you know how it turns out!
SALI Hyseni
[email protected]I'm not a big fan of lamb, but this recipe has me intrigued. I might just have to give it a try.
Omair Khan
[email protected]This recipe looks delicious! I can't wait to try it.
Akas Das
[email protected]I tried this recipe and it was a disaster. The lamb was overcooked and the sauce was too salty.
Malek Trabelsi
[email protected]Not a fan. The lamb was tough and the sauce was bland.
Abdul Qarim
[email protected]This recipe was easy to follow and the results were amazing! The lamb was tender and juicy, and the sauce was delicious. I will definitely be making this again.
Hafiz Kashif
[email protected]The lamb was cooked to perfection and the sauce was flavorful. I would definitely make this again.
Aubrey Lucky
[email protected]I made this for my family last night and it was a hit! Everyone loved the flavor of the lamb and the sauce. I will definitely be making this again.
Caitlin Lautt
[email protected]This was a stunning centerpiece for our Easter dinner! I followed the recipe exactly and it turned out perfectly. The lamb was tender and juicy, and the shallot-mustard-mint sauce was divine. Highly recommend!