About our recipe
Create a royal feast for your family this holiday with a crown roast of lamb. Stuffed with an asparagus and shiitake mushroom rice pilaf and topped with an easy-to-make beurre blanc sauce, this roast contains two dishes in one. Serve with a green salad to complete your majestic table setting.
Serves: 6 - 8 People
Meal Time: 40 minutes
Ingredients
Lamb:
1 tbsp (15mL)
Butter, softened
1 tbsp (15mL)
Grainy Dijon mustard
1 tbsp (15mL)
Chopped fresh rosemary
1/2 tsp (2mL)
Each, coarse salt and freshly cracked black pepper
1
Crown of lamb, made from two 8-rib racks (approx. 4 lbs [2 kg])
Rice:
1 tbsp (15mL)
Butter
1/2 cup (125mL)
Minced shallots
1 cup (250mL)
Sliced shiitake mushrooms
1/2 tsp (375mL)
Tex Farm long grain white rice
1 cup (250mL)
White wine
2 cups (500mL)
Chicken broth
3 cups (750mL)
Chopped asparagus
1 tbsp (15mL)
Lemon zest
1 tbsp (15mL)
Chopped fresh mint
Sauce:
1 tbsp (15mL)
Butter
2
Large shallots, minced
1 cup (250mL)
Dry white wine
1 cup (250mL)
Chicken broth
1/4 cup (50mL)
Chopped fresh chives
Directions
Step
1
Roast lamb in a 350°F (180°C) oven for 20 minutes. Spoon rice mixture into the centre, and return to oven until lamb reaches desired doneness, about 15 minutes for medium rare 160°F (70°C) (time will vary significantly, depending on the size of the lamb).
Step
2
Let rest 10 minutes before serving.
Step
3
While lamb is resting, in medium saucepan, melt butter over medium-high heat. Cook shallots, until tender, about 5 minutes. Stir in wine and cook until reduced by half, about 3 minutes. Add broth and chives and cook down until slightly thickened, about 2 minutes. Spoon sauce over servings of lamb alongside rice.