celebrity writers

Christmas Dinner Main Course

Mediterranean Crown Roast of Lamb and Ground Lamb Stuffing

Dec 16, 2006

Crown Roast of Lamb (Uncooked), Michael Vyskocil

Gelson's Markets famed Executive Chef Art Gibson demystifies the techniques you'll need to prepare Crown Roast of Lamb, a standout dish for your Christmas dinner.

Executive Chef Art Gibson, of the Gelson's Markets chain based in California, has a fabulous recipe for a holiday meal: a crown roast of lamb filled with a ground-lamb stuffing. He forms the crown roast by tying three rib sections of lamb loin into a circle, with the ribs facing outward. The center of the crown becomes the cavity for his ground-lamb stuffing with sundried tomatoes. After cooking, you can decorate the tips of the bones with paper frills, known as papillotes in French. We've substituted Christmas trees cut from green construction paper for the classic white papillotes, but olives, cherries, or red grapes can also be used.

RECIPE

Mediterranean Crown Roast of Lamb and Ground Lamb Stuffing

Serves 6

1 crown roast of lamb (approximately 4 pounds), bones frenched

Sea salt and freshly ground black pepper, to taste

3/4 pound freshly ground lamb

6 garlic cloves, peeled and coarsely chopped

6 sundried tomatoes, packed in oil, patted dry of excess oil

1/4 cup fresh Italian flat-leaf parsley leaves

1/4 cup fresh basil leaves

1/4 cup extra-virgin olive oil

1/4 cup dry red wine

1/4 cup pine nuts, lightly toasted

Papillotes and bunches of grapes for garnish, optional

1. Preheat oven to 425 degrees F. Remove roast from refrigerator. Season the roast with salt and pepper, rubbing the seasonings into the outside of the roast. Set aside, and allow to come to room temperature while preparing stuffing.

2. In a food processor fitted with the steel blade, combine the ground lamb, garlic, sundried tomatoes, parsley and basil; process until the mixture is pureed.

3. In a glass measuring cup or a small mixing bowl, combine the olive oil and red wine. With the motor of the food processor running, slowly pour the oil mixture into the food processor through the feed tube. Stop the motor, scrape down the sides of the bowl, and process again briefly. Add the pine nuts, and season to taste with salt and pepper. Pulse the mixture to combine.

4. Place a rack in a roasting pan and cover with foil. Transfer the roast to the roasting pan, and fill with lamb stuffing; mound it high, but do not pack too tightly. Place the roast in the oven and bake for 15 minutes.

5. Reduce the heat to 375 degrees F. and bake for another 55 minutes, or until the meat reaches an internal temperature of 145 degrees F. to 150 degrees F. for medium-rare meat. Remove the roast from the oven, and allow to rest for about 10 minutes before serving.

6. Decorate tips of rib bones with papillotes and garnish platter with bunches of grapes, if desired. To carve, remove papillotes, and scoop out stuffing; transfer to the center of the serving platter. Carve the roast into chops by slicing down between the rib bones with a sharp knife, and place the chops on the platter, surrounding the stuffing.