Rice Stuffed Crown of Lamb | Think Rice (Canada)

Ingredients

• 1 tbsp (15 mL) butter, softened
• 1 tbsp (15 mL) grainy Dijon mustard
• 1 tbsp (15 mL) chopped fresh rosemary
• 1/2 tsp (2 mL) each, coarse salt and freshly cracked black pepper
• 1 crown of lamb, made from two 8-rib racks (approx. 4 lbs [2 kg])
• 1 tbsp (15 mL) butter
• 1/2 cup (125 mL) minced shallots
• 1 cup (250 mL) sliced shiitake mushrooms
• 1-1/2 cups (375 mL) U.S. long grain white rice
• 1 cup (250 mL) white wine
• 2 cups (500 mL) chicken broth
• 3 cups (750 mL) chopped asparagus
• 1 tbsp (15 mL) lemon zest
• 1 tbsp (15 mL) chopped fresh mint
• 2 large shallots, minced
• 1 cup (250 mL) dry white wine
• 1 cup (150 mL) chicken broth
• 1/4 cup (50 mL) chopped fresh chives