Best Crown Roast Of Lamb With Pilaf Stuffing Recipes

CROWN LAMB ROAST WITH SAGE STUFFING

Steps:

• Preheat the oven to hot- 415F (210C) (Gas mark 6-7).
• Trim excess fat and sinew off meat.
• Combine breadcrumbs, sage and parsley.
• Melt the butter in a small pan.
• Add the onion and apple and cook over medium heat until soft.
• Remove from the heat and stir into combined breadcrumbs/sage/parsley.
• Whisk the apple juice and egg yolks together, then lightly stir into the breadcrumb mixture.
• Beat the egg whites with an electric beater, in a small mixing bowl until soft peaks form.
• Fold lightly into the stuffing mixture.
• Place the crown roast in a shallow roasting pan.
• Place a sheet of lightly greased foil in the base of the roast cavity.
• Spoon the stuffing into the foil cavity, pressing in lightly.
• Roast the meat for 45 minutes for medium, or until cooked to the degree you prefer.
• Remove from oven and let the lamb sit for 10 minutes prior to carving.
• Cut between the cutlets to separate and serve.

CROWN ROAST OF LAMB

Steps:

• Preheat the oven to 375 degrees F.;
• To french the racks of lamb:
• Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones. Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone. Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown. Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.;

CROWN ROAST OF LAMB

Steps:

• Preheat oven to 325°F. Fill the center of the roast with a ball of foil to keep the crown in shape during roasting, and cover the bones with foil or cubes of fat to prevent them from charring. Season the roast well with salt, pepper, and tarragon. Roast on a rack, allowing about 13-15 minutes per pound for pink lamb. With a crown it is difficult to take a reading on a meat thermometer.
• Let the roast stand for about 10 minutes in a warm place. Remove the covering on the ends of the ribs and replace them with paper frills. Fill the center of the crown with any of the following:
• 1. Tiny new peas mixed with tiny onions, well buttered.
• 2. A rice pilaf mixed with finely cut and quickly sautéed lamb kidneys.
• 3. A purée of chestnuts, with braised chestnuts as a garnish.
• 4. Braised chestnuts and Brussels sprouts.
• 5. Sautéed mushroom caps sprinkled with tarragon, parsley and chives.
• 6. Cracked wheat.
• 7. Wild rice and almonds.
• Serve the pan juices, or anchovy-flavored Hollandaise sauce of a béarnaise sauce, substituting fresh mint for the tarragon in the latter.
• Also serve a Bibb lettuce salad tossed with diced cooked beets. Drink a modest Bordeaux wine such as Chateau Grand Puy Lacoste or a Cos d'Estournel.

STUFFED CROWN ROAST OF LAMB (KORONA ARNIOU GEMISTI)

Steps:

• Preheat oven to 350 degrees.
• Pat meat dry. Make incisions all over the roast and insert garlic slivers. Rub with 1 tablespoon salt, 1/2 teaspoon pepper and lemon juice. Put meat in roasting pan.
• Peel and cut eggplant into 1-inch cubes. Sprinkle with 1 tablespoon salt. Let stand for 15 minutes, then rinse and dry on paper towels. Saute in hot oil until golden on all sides, then remove from pan. Add onion and cook until wilted, then add celery and cook until soft. Add parsley and ground meat. Saute, separating with a fork, until golden brown. Add cinnamon, cardomom, raisins, chopped olives, walnuts or pine nuts, lemon peel, rice and cooked eggplant. Mix lightly. Season with salt and pepper to taste.
• Spoon mixture into the roast. Wrap ends of bones with aluminum foil to prevent burning. Roast for about 1 1/2 hours. Let stand 10 minutes before carving. Remove aluminum foil and decorate ends of bones with pitted olives.

CROWN ROAST OF LAMB WITH PILAF STUFFING

Steps:

• Roast:In a small skillet over medium-high, toast coriander seeds until dark brown and fragrant, 3 minutes. Grind in a spice grinder, or crush with a mortar and pestle.
• Place racks of lamb, fat-side down, on a work surface. Cut one-third of the way through flesh between each rib bone. (This will allow racks to fan open into a crown shape.) Stand racks upright, with fat sides touching. Thread a trussing nee- dle with kitchen twine, and run it horizontally through meat just below last rib bone on one rack, and straight through meat of opposite chop. Form a half-circle by pulling ends of twine together as tightly as possible; tie. Repeat process on opposite ends of racks to finish crown. Where racks are joined, tie rib bones together. Crown can be made up to a day in advance and stored, uncovered, in the refrigerator. (Or just ask your butcher to pre- pare the crown.)
• Stir together ground coriander, lemon zest, garlic, thyme leaves, oil, 4 teaspoons salt, and 1 teaspoon pepper until a paste forms. Spread mixture evenly over roast. Let stand at room temperature 1 hour.
• Preheat oven to 425 degrees with rack in bottom third. Place lemon wedges, thyme sprigs, and broth in a roasting pan. Place a flat rack over lemons, then center lamb on rack. Roast until a thermometer inserted into thickest part of roast (near but not touching bones) reads 140 degrees for medium-rare, 35 to 40 minutes. (Prepare pilaf while roast is in oven.) Transfer lamb to a platter; let stand 15 minutes. Remove rack, lemon wedges, and thyme from pan, reserving pan for gravy.
• Pilaf:Heat a large saucepan over medium-high. Swirl in 2 tablespoons oil. Add bulgur, rice, and onion; season with 1 1/2 teaspoons salt. Cook, stirring frequently, until mixture hasa nutty aroma and rice turns golden in places, 4 to 5 minutes. Stir in broth and 1 1/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until liquid has evaporated and bulgur is tender but still slightly chewy, 10 to 12 minutes. Remove from heat; let stand 5 minutes. Uncover and fluff with a fork, then stir in parsley, pine nuts, currants, lemon juice, and remaining 2 tablespoons oil. Spoon pilaf into center of finished crown roast on platter, if desired.
• Gravy:While lamb is resting, place roasting pan across two burners on medium-high. Add 1 1/2 cups broth; bring to a boil. In a small bowl, whisk remaining 1/4 cup broth with flour, then whisk into pan. Continue to boil, scraping up browned bits from bottom of pan, until gravy thickens slightly, 2 to 3 minutes. Remove from heat; stir in butter until melted and combined. Strain gravy through a sieve and serve, with lamb and pilaf.