Recipe - Crown Roast Of Pork - 27 Ways

LAMB
3 tablespoon Butter; room temperature
1 tablespoon Plus One half teaspoon Dijon
mustard
2 teaspoon Dried rosemary
1 Crown of lamb made from two
8rib racks; (about 4 1/2
pounds total)
2 lg Shallots; chopped
1 cup Dry white wine
One fourth cup Chicken stock or canned
unsalted broth
3 tablespoon Chopped fresh mint

SPRING VEGETABLES WITH MINT
1 One half pound New potatoes; halved
1 Baby carrot bunch; stems
trimmed to 1 inch, peeled
1 10ounce basket pearl
onions; peeled
1 pound Fresh asparagus; trimmed,
cut crosswise into thirds
3 tablespoon Butter
3 tablespoon Chopped fresh mint

To make lamb: Preheat oven to 450°F. Mix 2 tablespoons butter, 1 tablespoon
mustard and 1 One half teaspoons rosemary in bowl. Season generously with salt
and pepper. Place lamb in roasting pan. Rub all over with butter mixture.
Roast 15 minutes. Reduce oven temperature to 350°F. and continue roasting
until thermometer inserted into lamb registers 140°F. for mediumrare,
about 40 minutes. Transfer lamb to platter; let stand 15 minutes.

Pour off fat from roasting pan and set pan aside. Melt 1 tablespoon butter
in heavy large skillet over low heat. Add shallots and One half teaspoon
rosemary; sauté until shallots are tender, about 5 minutes. Add wine to
roasting pan and bring to boil over high heat, scraping up any browned
bits. Add wine to skillet. Add stock; boil until slightly thickened, about
6 minutes. Mix in One half teaspoon mustard and mint. Season with salt and
pepper.

Spoon vegetables in center of and around roast. Serve, cutting lamb into
chops and spooning sauce over.

To make spring vegetables: Place potatoes in vegetable steamer and steam 10
minutes. Add carrots and onions and steam until vegetables are almost
tender, about 10 minutes longer. Add asparagus and steam until
crisptender, about 5 minutes more.

Melt butter in heavy large skillet over medium heat. Add mint and
vegetables. Season with salt and pepper and stir until vegetables are
coated with butter.

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