Name: Lamb with Shallots, Mustard and Mint
Ingredients: 3 tbsp Butter (Room Temperature); 1 tbsp Dijon Mustard; 1 tsp Dijon Mustard; 2 tsp Dried Rosemary; 4.5 pounds Crown of Lamb; 2 Shallots (Chopped); 1 cup Dry White Wine; 1/4 cup Unsalted Chicken Broth; 3 tbsp Fresh Mint (Chopped); Spring Vegetables with Mint (See Recipe); 1.5 Potatoes (Halved); 1 bunch Baby Carrots (Stems trimmed to 1 inch, peeled); 10 ounces Onions (Peeled); 1 pound Asparagus (Fresh, trimmed, cut crosswise into thirds); 3 tbsp Butter; 3 tbsp Fresh Mint (Chopped)

Lamb with Shallots, Mustard and Mint

Servings

Ingredients

Lamb Roast

3 tbsp Butter Room Temperature
1 tbsp Dijon Mustard
1 tsp Dijon Mustard
2 tsp Dried Rosemary
4.5 pounds Crown of Lamb
2 Shallots Chopped
1 cup Dry White Wine
1/4 cup Unsalted Chicken Broth
3 tbsp Fresh Mint Chopped
Spring Vegetables with Mint See Recipe

Spring Vegetables with Mint

1.5 Potatoes Halved
1 bunch Baby Carrots Stems trimmed to 1 inch, peeled
10 ounces Onions Peeled
1 pound Asparagus Fresh, trimmed, cut crosswise into thirds
3 tbsp Butter
3 tbsp Fresh Mint Chopped

Servings

Ingredients

Lamb Roast

3 tbsp Butter Room Temperature
1 tbsp Dijon Mustard
1 tsp Dijon Mustard
2 tsp Dried Rosemary
4.5 pounds Crown of Lamb
2 Shallots Chopped
1 cup Dry White Wine
1/4 cup Unsalted Chicken Broth
3 tbsp Fresh Mint Chopped
Spring Vegetables with Mint See Recipe

Spring Vegetables with Mint

1.5 Potatoes Halved
1 bunch Baby Carrots Stems trimmed to 1 inch, peeled
10 ounces Onions Peeled
1 pound Asparagus Fresh, trimmed, cut crosswise into thirds
3 tbsp Butter
3 tbsp Fresh Mint Chopped

Instructions

For lamb - make sure 1 crown made from two 8 rib racks
Preheat oven to 450
Mix 2 tablespoons butter, 1 tbsp mustard and 1.5 tsp rosemary in bow
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 and continue roasting until thermometer inserted into lamb registers 140 for medium rare, about 40 minutes
Transfer lamb to platter and let stand 15 minutes
Pour off fat from roasting pan and set pan aside
Melt 1 tbsp butter in heavy large skillet over low heat
Add shallots and 1/2 tsp rosemary
Saute 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 tsp mustard and mint
Season with salt and pepper
Spoon vegetables in center of and around the roast
Serve, cutting lamb into chops and spooning sauce over

Spring Vegetables

Place potatoes in vegetable steamer and steam for 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