Crown Roast With Artichoke Stuffing
- Total Time
- 1 hour 10 minutes
- Rating
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Ingredients
- 1crown roast of lamb
- 2teaspoons minced sage
- 2tablespoons Parmesan cheese
- 2tablespoons dried bread crumbs
- 2cloves garlic, peeled and minced
- ¼teaspoon salt
- Freshly ground pepper to taste
- 313¾-ounce cans small artichokes hearts, quartered
- 1tablespoon olive oil
- ½cup dried bread crumbs
- ½teaspoon salt
- Freshly ground pepper to taste
For the Lamb
For the Stuffing
Nutritional analysis per serving (8 servings)
185 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 9 grams protein; 408 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the lamb, preheat oven to 425 degrees and begin baking, using recipe for Basic Crown Roast of Lamb (see recipe). Meanwhile, in a small bowl, combine sage, cheese, bread crumbs, garlic, salt and pepper, and set aside.
- Step 2
While lamb is cooking, make the stuffing. Mix artichoke hearts, olive oil, bread crumbs, salt and pepper in a 2-quart casserole dish until well combined. After the roast has cooked for 35 minutes, place the casserole in the oven. Continue baking both for 20 minutes. Then remove the lamb and pat the sage mixture over the outside of the roast. Bake for 5 minutes more.
- Step 3
Remove both the lamb and stuffing from oven. Turn roast over, place on a platter and fill the cavity with stuffing. Place into a serving dish any stuffing that doesn't fit. Serve immediately.
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