Roasted Crown Roast of Lamb with Green Peppercorn Sauce
(makes 6 servings)
|16-chop||crown roast of baby lamb, about 4 pounds (1920 g), bones Frenched|
|2||large cloves garlic, slivered|
|1||tablespoon (15 ml) minced fresh rosemary|
|freshly ground pepper|
|1/4||teaspoon (1.25 ml) kosher salt|
|butter-flavored refrigerated cooking spray|
|1/2||cup (120 ml) dry red wine|
|1/2||cup (120 ml) low-sodium canned beef broth|
|1||teaspoon (5 ml) Dijon mustard|
|1||teaspoon (5 ml) green peppercorns, crushed with side of knife|
|Rice Pilaf with Currants, Almonds, and Mint (recipe follows)|
- Preheat oven to 450°F (230°C), Gas Mark 8.
- 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 meet 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°F 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. Sauté the shallot for 3 minutes until wilted. Add the wine, broth, mustard, and crushed peppercorns. Bring to a boil and reduce by half. Transfer sauce to a small serving dish. Keep warm.
- To serve, fill the crown roast with the rice. Carve at the table, slicing the roast into chops between the bones. Place 1 teaspoon (5 ml) sauce on each chop. Serve immediately.
|Per serving (lamb and sauce only):||245 calories (50% calories from fat), 27 g protein, 13 g total fat (4.7 g saturated fat), 1 g carbohydrates, 0 dietary fiber, 87 mg cholesterol, 188 mg sodium|
|Diabetic exchanges:||4 lean protein|