Recipe: Christmas Crown Roast And Wild Rice Stuffing-Martha Stewart

* Exported from MasterCook *

Christmas Crown Roast And Wild Rice Stuffing

Recipe By : Martha Stewart
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 triple-crown roast of lamb -- bones frenched
2 Tablespoons olive oil
1 Tablespoon rosemary -- fresh chopped
4 Sprigs rosemary -- (4 To 6)Fresh
1 Sprig rosemary -- for garnish
3 Cups wild rice -- washed
Salt -- Coarse
pepper -- freshly ground
1/2 Cup unsalted butter -- (1 stick)
3 Medium onions -- chopped
3 Stalks celery -- large, chopped
3 Cups grapes -- seedless,halved
1 1/2 Cups almonds -- blanched,coarsely
chopped
1 Tablespoon thyme -- fresh,chopped
1 Cup sherry
GARNISH
Papillotes
1 Bunch grapes -- 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 to come to room temperature while preparing stuffing
Add rice to a medium pot of boiling salted water
Return to a boil, and cook until tender, about 15 to 20 minutes
Drain rice, return to pot, and cook over low heat until dry
Heat oven to 350 degrees. In a large saut 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 to 150
degrees for medium-rare.
Turn off oven, and allow to rest in oven with door ajar for 10 minutes before serving
Serves 6 to 8

Decorate tips of rib bones with papillotes and garnish platter with bunches of grapes and rosemary sprigs, if desired. To carve, remove papillotes, 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.

Evan Lobel
Lobel's Prime Meats
1096 Madison Avenue
New York, NY 10028
212-737-1372 or 800-556-2357
Email: meat


Papillotes - Available at gourmet groceries and kitchen-supply stores

Martha Stewart Living - December 21, 1998

Evan Lobel of Lobel's Prime Meats presents his favorite holiday recipe-a triple-crown roast of lamb filled with a flavorful wild-rice stuffing. He forms the triple-crown roast by tying three rib sections of lamb loin into a circle, with the ribs pointing upward like a crown. The center of the crown becomes the perfect vessel for his wild-rice stuffing with red seedless grapes. After cooking, the tips of the bones are often
decorated with paper frills, also known in French as papillotes. We have substituted green paper Christmas trees for the traditional white papillotes; but olives, cherries, or kumquats may also be used.

Wild rice is, in fact, a long-grain marsh grass native to the northern Great Lakes area, where it was once hand-harvested by the Chippewa tribe of Native Americans. Despite its name, wild rice is now grown in
commercial paddies in California and as well as in several Midwestern states. Before cooking, make sure to thoroughly clean wild rice. Place it in a bowl of cold water, stir it a few times, and allow it to settle. After a
few minutes, skim off any debris that floats to the surface and pour off the water before cooking.



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