Crown Roast of Lamb with Couscous Stuffing and Pistachio-Mint Sauce
shared by Jennifer
Details:
-
PT40M
- Prep Time: 40 Minutes PT2H
- Cook Time: 2 Hours PT3H
- Total Time: 3 Hours
- Difficulty: Intermediate
- Serves: 4 people
- Cuisine: American
Preheat oven to 200°F and position rack at low enough to fit crown roast in oven. Generously season crown roast all over with salt and pepper. Set roast on
Ingredients:
- 1 (3- or 4-pound) crown roast of lamb, prepared by the butcher
- Kosher salt and freshly ground black pepper
- 1 cup chicken stock, low-sodium broth, or water, boiling
- 1/2 cup dried apricots, diced
- 1/2 cup pitted prunes, diced
- 1/2 cup shelled pistachios
- 1/2 cup puls 3 tablespoons extra-virgin olive oil, divided
- 1 medium onion, minced
- 1/2 teaspoon ground coriander
- 4 cups warm cooked couscous (from about 2 cups dry), fluffed
- 3/4 cup minced parsley
- Kosher salt and freshly ground black pepper
- 1 cup packed fresh mint leaves
- 1/2 cup packed parsley leaves and tender stems
- 1/4 cup shelled pistachios
- 1 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Directions:
- Preheat oven to 200°F and position rack at low enough to fit crown roast in oven. Generously season crown roast all over with salt and pepper. Set roast on a rack set in a rimmed baking sheet and roast until lamb registers 115°F on an instant-read thermometer inserted into center of loin, 1 to 1 1/2 hours.
- Meanwhile, For the Stuffing: In a heatproof bowl, pour boiling stock over apricots, prunes, and pistachios and let steep for 10 minutes. Meanwhile, in a medium skillet, heat 3 tablespoons olive oil over medium-high heat until shimmering. Add onion and coriander, lower heat to medium, and cook, stirring, until golden and soft, about 8 minutes. Drain dried fruit and pistachios of any excess liquid. In a large bowl, toss together couscous, apricots, prunes, pistachios, cooked onions, parsley, and remaining 1/2 cup olive oil. Season with salt and pepper and keep warm.
- For the Sauce: Using an immersion blender, blender, or food processor, pulse mint, parsley, and pistachios until roughly chopped. Add 1/4 cup oil and pulse until herbs and nuts are finely chopped. Stir in remaining 3/4 cup olive oil and season with salt and pepper. Set aside.
- When lamb reaches 115°F, remove from oven. Increase oven to highest possible temperature (broil setting on some ovens, or about 500°F on others) and allow to heat fully. Cover lamb rib bones with foil and roast lamb, checking temperature every 5 minutes and then more frequently as it approaches doneness, until browned and an instant-read thermometer registers inserted into thickest part of lamb registers 125°F to 130°F for medium-rare, or 130°F to 135°F for medium, about 10 minutes. Let lamb rest for 15 minutes.
- Stuff with warm couscous and serve, passing the sauce at the table. To carve the lamb, slice between each rib bone into chops.