Rice Stuffed Crown of Lamb

Ingredients

• 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])
• 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
• 2 Large shallots, minced
• 1 cup (250mL) Dry white wine
• 1 cup (250mL) Chicken broth
• 1/4 cup (50mL) Chopped fresh chives