CROWN ROAST OF LAMB WITH PILAF STUFFING
What makes a more impressive entree than this? Our pilaf features rice but with bulgur instead of the usual vermicelli, giving a satisfying chewy texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h55m
Number Of Ingredients 21
Steps:
- Roast:In a small skillet over medium-high, toast coriander seeds until dark brown and fragrant, 3 minutes. Grind in a spice grinder, or crush with a mortar and pestle.
- Place racks of lamb, fat-side down, on a work surface. Cut one-third of the way through flesh between each rib bone. (This will allow racks to fan open into a crown shape.) Stand racks upright, with fat sides touching. Thread a trussing nee- dle with kitchen twine, and run it horizontally through meat just below last rib bone on one rack, and straight through meat of opposite chop. Form a half-circle by pulling ends of twine together as tightly as possible; tie. Repeat process on opposite ends of racks to finish crown. Where racks are joined, tie rib bones together. Crown can be made up to a day in advance and stored, uncovered, in the refrigerator. (Or just ask your butcher to pre- pare the crown.)
- Stir together ground coriander, lemon zest, garlic, thyme leaves, oil, 4 teaspoons salt, and 1 teaspoon pepper until a paste forms. Spread mixture evenly over roast. Let stand at room temperature 1 hour.
- Preheat oven to 425 degrees with rack in bottom third. Place lemon wedges, thyme sprigs, and broth in a roasting pan. Place a flat rack over lemons, then center lamb on rack. Roast until a thermometer inserted into thickest part of roast (near but not touching bones) reads 140 degrees for medium-rare, 35 to 40 minutes. (Prepare pilaf while roast is in oven.) Transfer lamb to a platter; let stand 15 minutes. Remove rack, lemon wedges, and thyme from pan, reserving pan for gravy.
- Pilaf:Heat a large saucepan over medium-high. Swirl in 2 tablespoons oil. Add bulgur, rice, and onion; season with 1 1/2 teaspoons salt. Cook, stirring frequently, until mixture hasa nutty aroma and rice turns golden in places, 4 to 5 minutes. Stir in broth and 1 1/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until liquid has evaporated and bulgur is tender but still slightly chewy, 10 to 12 minutes. Remove from heat; let stand 5 minutes. Uncover and fluff with a fork, then stir in parsley, pine nuts, currants, lemon juice, and remaining 2 tablespoons oil. Spoon pilaf into center of finished crown roast on platter, if desired.
- Gravy:While lamb is resting, place roasting pan across two burners on medium-high. Add 1 1/2 cups broth; bring to a boil. In a small bowl, whisk remaining 1/4 cup broth with flour, then whisk into pan. Continue to boil, scraping up browned bits from bottom of pan, until gravy thickens slightly, 2 to 3 minutes. Remove from heat; stir in butter until melted and combined. Strain gravy through a sieve and serve, with lamb and pilaf.
RICE PILAF
Steps:
- Preheat the oven to 350.
- Melt the butter in a 3-quart saucier over medium heat.
- Stir in the onion, bell pepper and 2 pinches of salt.
- Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
- Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
- OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
- Transfer the saucier (towel and all) to the oven and bake 15 minutes.
- Remove and rest at room temperature for 15 more minutes without opening the lid.
- Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.
Nutrition Facts : Calories 248 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 524 milligrams, Carbohydrate 45 grams, Fiber 1.5 grams, Protein 7 grams, Sugar 5 grams
CROWN ROAST OF PORK WITH SPICY RICE STUFFING
Provided by Pierre Franey
Categories dinner, roasts, main course
Time 2h45m
Yield 12 - 14 servings
Number Of Ingredients 20
Steps:
- Cut a circle of aluminum foil roughly the shape of the crown roast and place in center of roasting pan. Put the pork on it. Fill inside of roast with stuffing, packing it firmly as you go. The filling should reach the top; smooth it over with a spatula and cover stuffing (but not meat) with aluminum foil.
- Coat meat with vegetable oil and dust lightly with salt; season generously with pepper. Press dried rosemary sprigs around the exterior. Scatter onions around roast and cook about 2 hours in the preheated oven. Baste occasionally.
- Transfer pork to serving platter, covering loosely with aluminum foil, and keep warm. Pour off fat from roasting pan and remove circular piece of foil from pan. Leave backbone sections and onions in pan and place pan over medium-high flame. Add chicken stock and water. Bring to a boil while scraping bottom of pan to remove clinging particles. Simmer 5 minutes. Strain the liquid and serve it as gravy with pork.
- Bring 4 cups of lightly salted water to a boil. Add rice, return to a boil while stirring and simmer 17 minutes. Stir occasionally. Drain well and set aside.
- In a large saucepan over medium heat melt butter and add onions and garlic. Stir 5 minutes. Add sausage meat and break it up with a fork. Add bell pepper, fennel, cumin and clove. Cook about 10 minutes while stirring.
- Preheat oven to 375 degrees.
- In large mixing bowl, combine rice with sausage mixture. Add egg, parsley, pistachio nuts, salt and pepper. Blend well.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 28 grams, Carbohydrate 19 grams, Fat 47 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 15 grams, Sodium 900 milligrams, Sugar 3 grams, TransFat 0 grams
TASTY SPICY RICE PILAF
This recipe makes a delicious side dish. Goes good with meats and veggies. It's a tasty rice with a little bit of spice! I LOVE garlic, so if you don't like it as much as I do, then just add 2 cloves instead of 6.
Provided by Luv2Cook
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 49.8 g, Cholesterol 15.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 4 g, Sodium 937.4 mg, Sugar 4.1 g
RICE PILAF
Toasting small pieces of angel hair pasta gives this rice pilaf dish a nutty flavor. Serve this with our Mediterranean Chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Heat a dry, small saucepan over high heat until hot. Add the pasta, and cook, stirring, until deep golden brown, about 1 1/2 minutes. Add butter; cook, stirring occasionally, until melted. Stir in onion and salt; cook, stirring occasionally, until onion is translucent, about 2 minutes. Stir in rice, and cook, stirring, 1 minute.
- Add stock to pan; bring to a boil. Reduce heat and simmer, covered, 15 minutes. Remove from heat; let pilaf stand, covered, 10 minutes. Fluff with a fork before serving.
CROWN ROAST
Ask your butcher to remove the chine, feather bones, and any excess fat from the crown roast. You can have the butcher grind the trimmings to reserve for another use.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.Position rack in lower third of the oven. Brush the roast with 4 tablespoons olive oil, and season with salt and pepper.
- In small bowl, combine orange zest, garlic, rosemary, and the remaining 1 1/2 tablespoons olive oil. Spread mixture evenly over the meat, inside and out. Place meat in a heavy-duty roasting pan with a rack large enough to hold roast without crowding sides. Roast 15 minutes. Reduce heat to 375 degrees. Continue roasting, rotating pan after 45 minutes, until meat is well browned and an instant-read thermometer registers 150 degrees. about 1 1/2 hours. (Insert thermometer into meaty center of the crown, making sure that it does not touch any ribs. Take several readings to ensure that temperature is even all around.)
- While crown roast is cooking, make the wild-rice dressing. Remove roast from oven, transfer to a cutting board with a well, and let stand 20 minutes. Raise oven temperature to 425 degrees. Place dressing in oven, and bake until heated through, about 20 minutes. Pour the pan juices into a fat separator or glass measuring cup, and let stand 5 to 10 minutes. If using a separator, carefully pour juice back into pan; discard fat. If using a measuring cup, carefully remove fat with a spoon, and return juices to pan. Place roasting pan on top of stove over medium-high heat. Add wine, and bring to a boil. Using a wooden spoon, stir up any brown bits on the bottom of the pan. Boil until half of the liquid has evaporated, 5 to 7 minutes. Stir in apple cider and stock; season with salt and pepper, and return liquid to a boil. In a small bowl, combine butter with flour. Mix until completely combined. Transfer this mixture to the roasting pan. Whisk constantly until the gravy has slightly thickened, 4 to 5 minutes. Remove pan from heat, and strain liquid into a gravy boat. serving the roast
- Carefully lift roast out of pan, and place it on a serving platter; spoon the dressing into the center of the roast, and carve.
More about "crown roast with spring rice pilaf recipes"
RICE PILAF {SIMPLE AND EASY!} - THE SEASONED MOM
From theseasonedmom.com
Category Side DishCalories 312 per servingTotal Time 40 mins
CROWN RACK OF LAMB WITH SPICED RICE PILAF RECIPE
From foodnetwork.com
Servings 6-8Category Main-DishAuthor Jonathan WaxmanDifficulty Intermediate
VEGETABLE PILAF RICE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
HERB CRUSTED CROWN ROAST OF LAMB WITH RICE PILAF
From partners.winemag.com
SPRING RICE PILAF WITH TZATZIKI SAUCE RECIPE - TODAY
From today.com
CROWN ROAST OF PORK WITH WILD RICE STUFFING RECIPE
From pbs.org
EASY BROWN RICE PILAF WITH SPRING VEGETABLES
From eatingwell.com
PORK CROWN ROAST WITH RICE & DRIED FRUIT STUFFING …
From pauladeen.com
SPRING-Y RICE AND LENTILS WITH COCONUT YOGURT RECIPE
From bonappetit.com
3.8/5 (4)Author Kendra VaculinServings 4Total Time 55 mins
EASY RICE PILAF WITH PEAS AND CARROTS - THE MEDITERRANEAN DISH
From themediterraneandish.com
SIMPLE RICE PILAF RECIPE (3 KEY STEPS) | THE KITCHN
From thekitchn.com
PORK CROWN ROAST WITH SOUTHWESTERN RICE PILAF RECIPE
From cookeatshare.com
CROWN ROAST OF PORK WITH MUSHROOM PILAF | CANADIAN …
From canadianliving.com
RECIPE: CROWN ROAST OF PORK WITH WILD RICE STUFFING
From wholefoodsmarket.com
PORK CROWN ROAST WITH SOUTHWESTERN RICE PILAF - BIGOVEN
From bigoven.com
CROWN ROAST OF LAMB RIBS WITH PILAF - SPECIAL RECIPE FOR KINGS
From youtube.com
You'll also love