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Ingredientes
- 4 lb crown roast of baby lamb - (16 chops) bones frenched
- 2 lrg garlic cloves slivered
- 1 Tbsp. chopped fresh rosemary
- Â Â Freshly-grnd black pepper to taste
- 1/4 tsp kosher salt
- Â Â 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
- Â Â side of knife
- Â Â Rice Pilaf With Currants, Almonds, Mint (see recipe)
Direcciones
- Preheat 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 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.
- 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.
- 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.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 6 servings | |
| Calories 22 | |
| Calories from Fat 2 | 9% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 173mg | 7% |
| Potassium 47mg | 1% |
| Total Carbs 1.15g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.13g | 0% |
| Protein 0.34g | 1% |
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