Crown Roast of Lamb with Mustard Rub

Difficulty:
1/5

Yield:  6 servings

Preparation time is 25 minutes and cooking time is 55 minutes

Ingredients

  • 3 tablespoon butter, room temperature – (45ml)
  • 2 tablespoon plus 1 teaspoon Dijon mustard – (15ml + 5 ml)
  • 3 teaspoon dried rosemary – (10ml)
  • ½ teaspoon of cracked black pepper (2.5 ml)
  • 1 crown of lamb made from (2) 8-rib rack (about 4 ½ pounds total) – (2250grams)
  • 2 large shallots, chopped
  • 1 cup of dry white wine – (250ml)
  • 3 tablespoon chopped fresh mint – (45ml)
  • ¼ cup chicken stock – (50ml)

Directions

  1. Preheat over to 450F
  2. Mix your butter, Dijon mustard, and fresh rosemary together in a bowl. Season the rub with cracked black pepper & salt to taste.  Rub this mixture generously over your racks of lamb and place into a roasting pan.  Cover the tips of your roast with foil so that they won’t burn.
  3. Place your racks in the oven for 15 minutes.  After 15 minutes reduce heat to 350 F and continue roasting until meat thermometer registers 140F. The meat will then be medium-rare; this should take about 40 minutes.
  4. Transfer rack of lamb to a platter and let stand for 15 minutes.
  5. In a heavy bottomed skillet, melt 1 tablespoon of butter over a low heat.  Add your chopped shallots and ½ teaspoon of fresh rosemary; sauté for about 5 minutes or until shallots are tender and set aside.
  6. Pour off the fat from your roasting pan and discard of it.  Add your wine and bring it to a boil.  Be sure to scrape up any tasty morsels from bottom of the pan.
  7. Pour wine from roasting pan into skillet with the sautéed shallots and rosemary.  Add Your chicken stock and bring to boil until slightly thickened.  Mix in a ½ teaspoon of Dijon mustard and freshly chopped mint.
  8. Season with salt and pepper, serve the sauce drizzled over your crown roast of lamb.