Crown Roast With Wild Rice, Dried Cherry and Hazelnut Stuffing

Name: Crown Roast With Wild Rice, Dried Cherry and Hazelnut Stuffing
Total time: 1 h 20 min
Yield: 6 to 8 servings
Ingredients: 1 tablespoon dried thyme; 2 cloves garlic, peeled and minced; 1 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1 crown roast of lamb; 2 teaspoons olive oil; 1 small onion, peeled and finely chopped; 1 1/4 cups wild rice, uncooked; 3 3/4 cups water; 1 1/2 teaspoons salt, plus more to taste; 1/2 cup tart dried cherries; 3/4 cup toasted and skinned hazelnuts, coarsely chopped; Freshly ground pepper to taste

By Molly O'Neill

Total Time: 1 hour 20 minutes
Rating: 4(5)
Comments: Read comments

Featured in: The American Christmas Table: Fit for a Crown

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Ingredients

Yield:6 to 8 servings

For the Lamb

1tablespoon dried thyme
2cloves garlic, peeled and minced
1teaspoon salt
¼teaspoon freshly ground pepper
1crown roast of lamb

For the Stuffing

2teaspoons olive oil
1small onion, peeled and finely chopped
1¼cups wild rice, uncooked
3¾cups water
1½teaspoons salt, plus more to taste
½cup tart dried cherries
¾cup toasted and skinned hazelnuts, coarsely chopped
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
To make the lamb, combine the thyme, garlic, salt and pepper. Rub the mixture all over the roast. Bake, using recipe for Basic Crown Roast of Lamb (see recipe).
Step 2
To make the stuffing, heat olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the wild rice. Add the water and 1 teaspoon of the salt. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes. Drain. Stir in cherries, hazelnuts, remaining salt and pepper.
Step 3
Remove the roast from the oven. Turn roast over, place on a platter, and fill the cavity with the stuffing. Place into a serving dish any stuffing that doesn't fit. Serve immediately.

Ratings

4 out of 5

5 user ratings

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Comments

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Deborah Weiner Soule1 year ago

I used the rice stuffing recipe to go with a crown roast of pork. I have to say that I am keenly disappointed in the rice stuffing...very bland. I'm going to add some herbs and lemon juice to lift the flavor, but am wondering if others have had a similar experience.

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