This is a print preview of "Roasted Crown Roast Of Lamb With Green Peppercorn Sauce" recipe.

Roasted Crown Roast Of Lamb With Green Peppercorn Sauce Recipe
by Global Cookbook

Roasted Crown Roast Of Lamb With Green Peppercorn Sauce
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  Servings: 6

Ingredients

  • 4 lb crown roast of baby lamb - (16 chops) bones frenched
  • 2 lrg garlic cloves slivered
  • 1 Tbsp. chopped fresh rosemary
  •     Freshly-grnd black pepper to taste
  • 1/4 tsp kosher salt
  •     Butter-flavored refrigerated cooking spray as needed
  • 1 x shallot chopped
  • 1/2 c. dry red wine
  • 1/2 c. low-sodium canned beef broth
  • 1 tsp Dijon mustard
  • 1 tsp green peppercorns crushed with
  •     side of knife
  •     Rice Pilaf With Currants, Almonds, Mint (see recipe)

Directions

  1. Preheat oven to 450 degrees.
  2. Remove all fat from roast. Place aluminum foil on the bone ends to prevent burning. Sliver the garlic. With a sharp knife make small slits in the meat and place a sliver in each slit. Pat the rosemary onto the meat. Grind pepper and combine with the salt. Press into the meat.
  3. Place a meat thermometer into the thickest part of the lamb roast. Roast for 20 to 25 min, till the thermometer reads 130 to 135 degrees for medium-rare. Transfer to a platter and let stand, loosely covered with aluminum foil for 15 min.
  4. While the lamb is roasting, make the sauce. Lightly coat a nonstick pot with cooking spray. Saute/fry the shallot for 3 min till wilted. Add in the wine, broth, mustard, and crushed peppercorns. Bring to a boil and reduce by half. Transfer sauce to a small serving dish. Keep hot.
  5. To serve, fill the crown roast with the rice. Carve at the table, slicing the roast into chops between the bones. Place 1 tsp. sauce on each chop. Serve immediately.
  6. This recipe yields 6 servings.