Crown Roast Of Lamb With Shallots, Mustard And Mint

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Ingredients for 6 servings

3 tablespoons butter, room temperature

1 tablespoon plus 1/2 teaspoon Dijon mustard

2 teaspoons dried rosemary

1 crown of lamb made from two 8-rib racks (about 4 1/2 pounds total)

1 cup dry white wine

2 large shallots, chopped

1/4 cup chicken stock or canned unsalted broth

3 tablespoons chopped fresh mint

1 1/2 pounds new potatoes, halved

1 baby carrot bunch, stems trimmed to 1 inch, peeled

1 10-ounce basket pearl onions, peeled

1 pound fresh asparagus, trimmed, cut crosswise into thirds

3 tablespoons butter

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