Crown Roast of Lamb with Orange Cranberry Stuffing
Courtesy of American Lamb Board
Serve With:
Steamed vegetables
and warm dinner rolls
Servings: 8
Steamed vegetables
and warm dinner rolls
Prep Time: 30 Min.
Cook Time: 1 Hr.
What you need:
* 1 American Lamb crown roast
* 1 Tbsp. olive oil
* 1/2 c. finely chopped celery
* 1/4 c. sliced green onions
* 1/2 tsp. ground allspice
* 1/2 tsp. salt
* 2 c. cooked brown rice
* 2 c. cornbread stuffing
* 3/4 c. chicken broth, heated
* 1/2 c. dried cranberries, dried cherries, or raisins, soaked in hot water for 15 min., drain well
* 1 can (11 oz.) mandarin oranges, drained
* 1 Tbsp. olive oil
* 1/2 c. finely chopped celery
* 1/4 c. sliced green onions
* 1/2 tsp. ground allspice
* 1/2 tsp. salt
* 2 c. cooked brown rice
* 2 c. cornbread stuffing
* 3/4 c. chicken broth, heated
* 1/2 c. dried cranberries, dried cherries, or raisins, soaked in hot water for 15 min., drain well
* 1 can (11 oz.) mandarin oranges, drained
What to do:
1. Form each lamb rack into half circle and place together to form a circle, bone-side to center. Tie to secure. Place on a rack in a roasting pan. Sprinkle lightly with salt and pepper. Roast in a 375°F oven for 30 min.
2. In skillet, heat oil over medium-high heat. Saute celery and onion 4 to 5 min., stirring occasionally. Stir in allspice and salt. Toss with cooked rice, cornbread crumbs, broth and cranberries.
3. Spoon rice mixture loosely into center cavity of lamb crown. Roast 20 to 25 min. more or until meat thermometer registers 145°F for medium-rare, 160°F for medium or 170° F for well, and stuffing is heated through. Cover and let stand 10 min. Internal temperature will rise approximately 10°. Garnish with oranges. Cut between individual ribs to serve; serve with stuffing.
2. In skillet, heat oil over medium-high heat. Saute celery and onion 4 to 5 min., stirring occasionally. Stir in allspice and salt. Toss with cooked rice, cornbread crumbs, broth and cranberries.
3. Spoon rice mixture loosely into center cavity of lamb crown. Roast 20 to 25 min. more or until meat thermometer registers 145°F for medium-rare, 160°F for medium or 170° F for well, and stuffing is heated through. Cover and let stand 10 min. Internal temperature will rise approximately 10°. Garnish with oranges. Cut between individual ribs to serve; serve with stuffing.
Wine pairings:
Pinot Noir, Merlot, Zinfandel
Nutritional information:
Calories: 534; Total Fat: 22g; Cholesterol: 125mg; Total Carbs: 41g; Fiber: 4g; Protein: 41g; Sodium: 705mg;