Roasted Crown Roast Of Lamb With Green Peppercorn Sauce
Ingredients4 pounds crown roast of baby lamb - (16 chops) bones frenched
2 large garlic cloves slivered
1 tablespoon minced fresh rosemary
Freshly-ground black pepper to taste
1/4 teaspoon kosher salt
Butter-flavored refrigerated cooking spray as needed
1 shallot minced
1/2 cup dry red wine
1/2 cup low-sodium canned beef broth
1 teaspoon Dijon mustard
1 teaspoon green peppercorns crushed with
side of knife
Rice Pilaf With Currants, Almonds, Mint (see recipe)
MethodPreheat oven to 450 degrees.
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.
Place a meat thermometer into the thickest part of the lamb roast. Roast for 20 to 25 minutes, until the thermometer reads 130 to 135 degrees for medium-rare. Transfer to a platter and let stand, loosely covered with aluminum foil for 15 minutes.
While the lamb is roasting, make the sauce. Lightly coat a nonstick pot with cooking spray. Saut
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