Crown Roast of Lamb with Shallots, Mustard and Mint

Name: Crown Roast of Lamb with Shallots, Mustard and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter, room temperature; 1 tablespoon plus 1/2 teaspoon Dijon mustard; 2 teaspoons dried rosemary; 1 crown of lamb made from two 8-rib racks (about 4 1/2 pounds total); 1 cup dry white wine; 2 large shallots, chopped; 1/4 cup chicken stock or canned unsalted broth; 3 tablespoons chopped fresh mint; 1 1/2 pounds new potatoes, halved; 1 baby carrot bunch, stems trimmed to 1 inch, peeled; 1 10-ounce basket pearl onions, peeled; 1 pound fresh asparagus, trimmed, cut crosswise into thirds; 3 tablespoons butter; 3 tablespoons chopped fresh mint

Servings: persons

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

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

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons butter, room temperature, 1 tablespoon plus 1/2 teaspoon Dijon mustard, 2 teaspoons dried rosemary, 1 crown of lamb made from two 8-rib racks (about 4 1/2 pounds total), and more.

Yes, Crown Roast of Lamb with Shallots, Mustard and Mint falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!