Rosemary Dijon Crown Roast Of Lamb - cooking recipe

Ingredients

1/2 cup beef broth
1 cup balsamic vinaigrette
1 tbsp minced garlic
2 tsp Dijon mustard
1 tbsp fresh rosemary leaves, chopped, plus extra sprigs for garnish
2 tbsp fresh parsley leaves, chopped, plus extra sprigs for garnish
3-5 lb crown roast of lamb, at room temperature
2 tbsp olive oil
None None champagne grapes, kumquats and fresh currants, for garnish

Preparation

Preheat oven to 400\u00b0F.
In a small saucepan, bring beef broth, vinaigrette and garlic to a boil. Reduce heat to medium and simmer until thickened and reduced to 3/4 cup. Stir in mustard, 1/2 tbsp rosemary and 1 tbsp parsley. Season. Cook for 1 min.
Coat lamb with olive oil and season. Reserve 1/4 cup glaze then brush remaining over lamb. Roast for 30-40 mins, or until a thermometer inserted into the thickest part of the meat reads 140\u00b0F. Remove from oven, cover with foil and let rest for 20 mins.
Just before serving, add remaining chopped herbs to reserved glaze then brush over roast. Garnish with grapes, kumquats, currants and herbs.