Rosemary Dijon Crown Roast Of Lamb

1. 1

   Preheat oven to 400u00b0F.

2. 2

   In a small saucepan, bring beef broth, vinaigrette and garlic to a boil. Reduce heat to medium and simmer until thickened and reduced to 3/4 cup. Stir in mustard, 1/2 tbsp rosemary and 1 tbsp parsley. Season. Cook for 1 min.

3. 3

   Coat lamb with olive oil and season. Reserve 1/4 cup glaze then brush remaining over lamb. Roast for 30-40 mins, or until a thermometer inserted into the thickest part of the meat reads 140u00b0F. Remove from oven, cover with foil and let rest for 20 mins.

4. 4

   Just before serving, add remaining chopped herbs to reserved glaze then brush over roast. Garnish with grapes, kumquats, currants and herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.