Stuffed Crown Roast of Lamb (Korona Arniou Gemisti)

Name: Stuffed Crown Roast of Lamb (Korona Arniou Gemisti)
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 6 to 8 servings
Cuisine: greek
Ingredients: 1 (4 to 5 pounds) crown roast of lamb; 2 cloves garlic, slivered; Salt and freshly ground pepper; 1 1/2 tablespoons fresh lemon juice; 1 small eggplant, about a pound; 2 tablespoons vegetable or olive oil; 1/2 cup minced onion; 1 rib celery, minced fine; 1/4 cup minced parsley; 1 pound ground lean lamb; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1/4 cup raisins; 8 black calamata olives, pitted and chopped; 1/2 cup pine nuts or walnuts; 1 teaspoon grated lemon peel; 1 1/2 cups cooked rice or cooked orzo; Calamata olives for garnish

By Dena Kleiman

Updated Oct. 12, 2023

Total Time: 2 hours 15 minutes
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Rating: (0)
Comments: Read comments

Featured in: At Easter, Classic Greek Fare, Made Anew

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Ingredients

Yield:6 to 8 servings

1(4 to 5 pounds) crown roast of lamb
2cloves garlic, slivered
Salt and freshly ground pepper
1½tablespoons fresh lemon juice
1small eggplant, about a pound
2tablespoons vegetable or olive oil
½cup minced onion
1rib celery, minced fine
¼cup minced parsley
1pound ground lean lamb
¼teaspoon ground cinnamon
¼teaspoon ground cardamom
¼cup raisins
8black calamata olives, pitted and chopped
½cup pine nuts or walnuts
1teaspoon grated lemon peel
1½cups cooked rice or cooked orzo
Calamata olives for garnish

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 350 degrees.
Step 2
Pat meat dry. Make incisions all over the roast and insert garlic slivers. Rub with 1 tablespoon salt, ½ teaspoon pepper and lemon juice. Put meat in roasting pan.
Step 3
Peel and cut eggplant into 1-inch cubes. Sprinkle with 1 tablespoon salt. Let stand for 15 minutes, then rinse and dry on paper towels. Saute in hot oil until golden on all sides, then remove from pan. Add onion and cook until wilted, then add celery and cook until soft. Add parsley and ground meat. Saute, separating with a fork, until golden brown. Add cinnamon, cardomom, raisins, chopped olives, walnuts or pine nuts, lemon peel, rice and cooked eggplant. Mix lightly. Season with salt and pepper to taste.
Step 4
Spoon mixture into the roast. Wrap ends of bones with aluminum foil to prevent burning. Roast for about 1½ hours. Let stand 10 minutes before carving. Remove aluminum foil and decorate ends of bones with pitted olives.