Stuffed Crown Roast of Lamb

Name: Stuffed Crown Roast of Lamb
Yield: Serves 6
Cuisine: France
Ingredients: 1 cup/250 ml veal stock; 1-2 tbsp olive oil; 1 bunch watercress; salt and pepper; rice pilaf, made with 1½ cups/300 g rice, 2 tbsp oil, 1 onion, 3 cups/750 ml light veal stock or water, salt and pepper, ½ cup/75 g raisins, ½ cup/75 g pine nuts (follow method for Currant and pistachio pilaf); 14-16 paper cutlet frills (optional); 1 cup/250 ml white wine; 2 trimmed racks of lamb, 1½-2 lb/750 g-1 kg each; 2 cloves garlic, cut in slivers; 1 tbsp dried rosemary

Preparation info

Serves
6

Difficulty
Medium

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

An alternative to filling the crown with rice pilaf would be a bulghur wheat pilaf or glazed baby vegetables.

Ingredients

2 trimmed racks of lamb, 1½-2 lb/750 g-1 kg e

Europe
France
Dinner
Mediterranean
Gluten-free

Method

Heat the oven to 400°F/200°C. Shape and tie the lamb as a crown roast. Slit the meat and stud it with garlic; set it in a roasting pan. Spoon over the oil and sprinkle with salt, pepper, and rosemary. Roast the meat in the oven for 30-35 minutes to 125°F/51°C on a meat thermometer for rare lamb, and for 40-45 minutes, to 140°F/60°C, for medium-cooked lamb. Meanwhile, coo