CROWN ROAST WITH ARTICHOKE STUFFING

Crown Roast With Artichoke Stuffing image

Provided by Molly O'Neill

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

Previous Next

Ingredients

1 crown roast of lamb
2 teaspoons minced sage
2 tablespoons Parmesan cheese
2 tablespoons dried bread crumbs
2 cloves garlic, peeled and minced
1/4 teaspoon salt
Freshly ground pepper to taste
3 13 3/4-ounce cans small artichokes hearts, quartered
1 tablespoon olive oil
1/2 cup dried bread crumbs
1/2 teaspoon salt
Freshly ground pepper to taste

Steps:

To make the lamb, preheat oven to 425 degrees and begin baking, using recipe for Basic Crown Roast of Lamb (see recipe). Meanwhile, in a small bowl, combine sage, cheese, bread crumbs, garlic, salt and pepper, and set aside.
While lamb is cooking, make the stuffing. Mix artichoke hearts, olive oil, bread crumbs, salt and pepper in a 2-quart casserole dish until well combined. After the roast has cooked for 35 minutes, place the casserole in the oven. Continue baking both for 20 minutes. Then remove the lamb and pat the sage mixture over the outside of the roast. Bake for 5 minutes more.
Remove both the lamb and stuffing from oven. Turn roast over, place on a platter and fill the cavity with stuffing. Place into a serving dish any stuffing that doesn't fit. Serve immediately.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 411 milligrams, Sugar 2 grams