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	shallot, minced

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)

1. Preheat oven to 450°F (230°C), Gas Mark 8.
2. 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.
3. 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.
4. 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.