
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
- Preheat over to 450F
- 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.
- 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.
- Transfer rack of lamb to a platter and let stand for 15 minutes.
- 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.
- 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.
- 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.
- Season with salt and pepper, serve the sauce drizzled over your crown roast of lamb.