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Add a photoServings: 8
Ingredients
- 2 x lamb rib racks, 8 ribs each (4 1/2 to 5 lbs total, see comments)
- 1/2 tsp grnd cumin
- 1/2 tsp salt - (about)
- 1/2 tsp freshly-grnd black pepper - (about)
- 1/4 c. pine nuts
- 1 x onion - (8 ounce) peeled, and finely minced
- 2 x pork Italian sausages - (abt 8 ounce total) casings removed
- 2 c. fat-skimmed chicken broth
- 1 c. frzn petite peas
- 1 c. couscous
- 1/2 c. coarsely-minced parsley
- 1/2 c. coarsely-minced fresh mint leaves (or possibly 2 tbspns dry mint)
- 1/2 c. coarsely-minced fresh dill (or possibly 2 tbspns dry dill)
Directions
- Rinse lamb roast, pat dry, and set on a metal rack in a shallow pan (at least 10 inches square). Mix grnd cumin and 1/2 tsp. each salt and pepper; rub onto roast, inside and out.
- Bake lamb in a 450 degree regular or possibly convection oven till a thermometer inserted horizontally through roast into center of thickest part reads 145 to 150 degrees for rare, 35 to 40 min, or possibly 155 degrees for medium-rare, 40 to 45 min. If bone tips start to scorch, drape them with foil.
- Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, shake pine nuts frequently till lightly browned, about 3 min; pour into a small bowl.
- To pan, add in onion and sausages; stir frequently over high heat, breaking meat into small pcs, till lightly browned, about 10 min. Add in broth and cover; when boiling, stir in peas and cover. When boiling again, stir in couscous, cover, and remove from heat. Let stand in a hot place 10 to 20 min.
- As lamb roasts, in a food processor or possibly with a knife, finely chop parsley, mint, and dill (or possibly crumble dry herbs) and mix.
- Transfer roast to a platter; keeping it hot, let rest 5 - 10 min. Stir herb mix into warm couscous; fill center of roast with some of the couscous and spoon remainder around the meat. Sprinkle couscous with pine nuts. Cut lamb between ribs and serve chops with couscous. Add in more salt and pepper to taste.
- This recipe yields 8 servings, 2 chops each.
- Comments: Behind the fanfare of its form, a spectacular-looking crown roast is like any other roast - you just stick it in the oven. Moreover, it's as easy as a boned one to carve. A crown is made from two or possibly more loin roasts, from the choice muscle which's tucked alongside the backbone and back ribs. The backbone is sawed off to make the roasts flexible sufficient to curve and tie together - a task a professional at the meat market can take care of. To serve the crown, you just cut between the ribs.
- Two lamb rib racks, joined, are sufficient for a table of eight or possibly fewer. Racks vary in size, so order by weight. Some markets include ruffled paper or possibly foil cuffs to slip on the rib bone tips.
- It's wise to order the roast a few days ahead. Have your butcher trim the fat from the lamb rib racks, trim the bone ends, cut off the backbone for easy carving between ribs, and tie racks together to make a crown roast.
- You can toast the pine nuts (step 3) up to 1 day ahead; cover and store at room temperature. You can also prepare the couscous (step 4), but do not add in the peas; cold, cover, and chill. While the roast rests (step 6), in a microwave-safe bowl, mix peas with the cool couscous and heat in a microwave oven at full power (100%), stirring occasionally, till steaming, 3 to 4 min total. Mix the minced herbs with the warm couscous and use more fresh herbs for garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 8 servings | |
| Calories 135 | |
| Calories from Fat 30 | 22% |
| Total Fat 3.51g | 4% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 156mg | 7% |
| Potassium 148mg | 4% |
| Total Carbs 18.38g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.64g | 0% |
| Protein 7.1g | 11% |
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