Crown Rack with Wild Rice

Dried Cherry and Hazelnut Stuffing

(adapted from The New York Times)

Ingredients Directions
  • 1 crown rack of lamb
  • 6-8 cutlet frills (optional)
  • 1 tablespoon dried thyme
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 1 small onion, peeled and finely chopped
  • 1¼ cups wild rice, uncooked
  • 3¾ cups water
  • 1½ teaspoons salt, plus more to taste
  • ½ cup tart dried cherries
  • ¾ cup toasted and skinned hazelnuts, coarsely chopped
  • freshly ground black pepper to taste

1. Combine the thyme, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Rub the mixture all over the crown rack. Preheat oven to 425°F. Place roast crown-side down in a roasting pan and roast for 1 hour.

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.

3. Remove the roast from the oven. Turn the roast over, place on a platter, and fill the cavity with the stuffing. Place any stuffing that doesn't fit into a serving dish. Decorate crown rack with optional cutlet frills and serve immediately.

Yield: 6 to 8 servings.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Nov 8 17:15:16 EST 1997