I had six for dinner, and every single person was licking the bones! I am not a big fan of lamb, but this puts all that to rest. WOW!!! By far one of the best dishes I have EVER made. I used fresh rosemary instead of the dried. Very simple and a good change from heavier rack of lamb preparations. The mint added such a wonderful freshness to the vegetables but was not overpowering (I'm not a huge fan of mint, but it was perfect in this dish). I omitted the potatoes from the spring vegetables and instead served garlicky mashed potatoes with a touch of cream cheese in them-perfect with the sauce from the lamb. Then I panfried them and followed the rest of the recipe for the pan sauce (absolutely divine!). I made this for Easter dinner and it got rave reviews! I used lamb chops, and marinated them in 3T olive oil, 3T honey, 1/2 T dijon, 1 T fresh chopped rosemary and salt and pepper for about 2 hours. Oh, I also added more liquid to the stuffing to help with adherance Spray stuffing with PAM after assembly so it doesn't fall apart. It was rare/med rare when I took it out (140 degrees), but was definitely into the medium range by the time the sauce was done. not sure why, but should be 4 forks.Įxcellent. Season with salt and pepper and stir until vegetables are coated with butter.įorks didn't show the first time. Melt butter in heavy large skillet over medium heat. Add asparagus and steam until crisp-tender, about 5 minutes more. Add carrots and onions and steam until vegetables are almost tender, about 10 minutes longer. Place potatoes in vegetable steamer and steam 10 minutes. Serve, cutting lamb into chops and spooning sauce over. Spoon vegetables in center of and around roast. Add stock boil until slightly thickened, about 6 minutes. Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits. Add shallots and 1/2 teaspoon rosemary sauté until shallots are tender, about 5 minutes. Melt 1 tablespoon butter in heavy large skillet over low heat. Pour off fat from roasting pan and set pan aside. Transfer lamb to platter let stand 15 minutes. and continue roasting until thermometer inserted into lamb registers 140☏. Mix 2 tablespoons butter, 1 tablespoon mustard and 1 1/2 teaspoons rosemary in bowl.

Crown mint reviews