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1
Preheat oven to 450F.
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2
Mix 2 tablespoons butter, 1 tablespoon mustard and 1 1/2 teaspoons rosemary in bowl.
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3
Season generously with salt and pepper.
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4
Place lamb in roasting pan.
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5
Rub all over with butter mixture.
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6
Roast 15 minutes.
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7
Reduce oven temperature to 350F.
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8
and continue roasting until thermometer inserted into lamb registers 140F.
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9
for medium-rare, about 40 minutes.
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10
Transfer lamb to platter; let stand 15 minutes.
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11
Pour off fat from roasting pan and set pan aside.
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12
Melt 1 tablespoon butter in heavy large skillet over low heat.
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13
Add shallots and 1/2 teaspoon rosemary; saute until shallots are tender, about 5 minutes.
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14
Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits.
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15
Add wine to skillet.
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16
Add stock; boil until slightly thickened, about 6 minutes.
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17
Mix in 1/2 teaspoon mustard and mint.
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18
Season with salt and pepper.
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19
Spoon vegetables in center of and around roast.
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20
Serve, cutting lamb into chops and spooning sauce over.
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21
Place potatoes in vegetable steamer and steam 10 minutes.
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22
Add carrots and onions and steam until vegetables are almost tender, about 10 minutes longer.
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23
Add asparagus and steam until crisp-tender, about 5 minutes more.
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24
Melt butter in heavy large skillet over medium heat.
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25
Add mint and vegetables.
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26
Season with salt and pepper and stir until vegetables are coated with butter.
