Enjoy This Recipe Courtesy of Chef Les Kincaid
Crown Roast & Wild Rice Stuffing
1 triple-crown roast of lamb, bones frenched
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
4 to 6 sprigs fresh rosemary, plus more for garnish
3 cups wild rice, washed
Kosher salt and black pepper to taste
1 stick sweet butter
3 medium onions, chopped
3 large ribs celery, chopped
3 cups seedless grapes, halved
1 1/2 cups blanched almonds, coarsely chopped
1 tablespoon fresh thyme, chopped
1 cup sherry
Papillote and bunches of grapes for garnish, optional
Remove roast from refrigerator. Rub with olive oil and chopped rosemary, inside and out. Intertwine rosemary sprigs between rib bones. Set aside, and allow coming to room temperature while preparing stuffing.
Add rice to a medium pot of boiling salted water. Return to a boil, and cook, covered, until tender, 15 to 20 minutes. Drain rice, return to pot, and cook over low heat until dry.
Heat oven to 350 degrees F.
In a large sauté pan set over medium heat, melt butter. Add onions and celery and cook until translucent, about 3 to 5 minutes. Toss in grapes, almonds, and thyme. Cook until heated through, about 5 minutes. Add sherry and simmer for 1 minute. Stir in rice, and season with salt and pepper.
Place rack in roasting pan and cover with foil. Transfer roast to roasting pan, and fill with rice stuffing; mound it high, but do not pack too tightly. (Cook extra stuffing in a buttered baking dish covered with buttered parchment paper until thoroughly heated, about 15 to 20 minutes.) Roast for 45 to 60 minutes, or until the meat reaches an internal temperature of 145° degrees F. to 150 degrees F. for medium-rare meat.
Turn off oven, and allow roast to rest in oven with door ajar for 10 minutes before serving.
Decorate tips of rib bones with papillote and garnish platter with bunches of grapes and rosemary sprigs, if desired.
To carve, remove papillote, and scoop out stuffing; transfer to a platter. Slice down between bones with a sharp knife, and place on platter. An alternative method is to separate each rib section, lay it flat on a cutting board, and slice between the bones.
Yields: 6 to 8 servings