Crown Roast With Wild Rice, Dried Cherry and Hazelnut Stuffing
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon dried thyme
- 2cloves garlic, peeled and minced
- 1teaspoon salt
- ¼teaspoon freshly ground pepper
- 1crown roast of lamb
- 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
For the Lamb
For the Stuffing
Nutritional analysis per serving (8 servings)
272 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 8 grams protein; 429 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, 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.
Private Notes
Comments
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.
Thanks for your comment. Before making I'm going to cross reference other NYT recipes to get ideas for which and how much of the warm spices I might add (maybe from the Levant or India?) and parsley would work. Thanks for the heads up!