Crown Roast of Lamb with Wild Rice-Risotto Stuffing

Name: Crown Roast of Lamb with Wild Rice-Risotto Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters uncooked Arborio or other short-grain rice; 237 milliliters diced celery; 2 teaspoons chopped fresh thyme; 2 teaspoons herbes de Provence; 1 liters low-salt chicken broth; 4 teaspoons olive oil, divided; 355 milliliters chopped onion; 237 milliliters frozen green peas, thawed; 2 teaspoons pepper, divided; 8 servings 1 (16-rib) crown roast of lamb; 2 teaspoons salt, divided; 473 milliliters thinly sliced shiitake mushroom caps (about 4 ounces mushrooms); 828 milliliters water; 296 milliliters uncooked wild rice

Crown Roast of Lamb with Wild Rice-Risotto Stuffing is a gluten free and dairy free side dish. This recipe makes 8 servings with 273 calories, 11g of protein, and 4g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of arborio, pepper, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring water to a boil in a medium saucepan.

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Water

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Sauce Pan

Add wild rice and 1/2 teaspoon salt; cover, reduce heat, and simmer 50 minutes or until tender.

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Wild Rice

Salt

Drain and set aside.

Heat 2 teaspoons oil in a small nonstick skillet over high heat.

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Cooking Oil

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Frying Pan

Add mushrooms; saute 5 minutes or until browned.

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Mushrooms

Remove from heat; stir in 1/4 teaspoon salt.

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Salt

Combine 1 teaspoon salt, herbes de Provence, and 3/4 teaspoon pepper. Lightly coat the roast with cooking spray; rub herb mixture over roast.

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Herbes De Provence

Cooking Spray

Pepper

Salt

Dry Seasoning Rub

Place roast, bone side up, on a broiler pan coated with cooking spray; insert meat thermometer into thickest portion of roast, making sure it does not touch bone. Cover bones with aluminum foil, and place a ball of foil in the center of the roast.

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Cooking Spray

Bone

Meat

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Kitchen Thermometer

Aluminum Foil

Broiler Pan

Place in a 500 oven; immediately reduce oven temperature to 400, and bake 45 minutes or until thermometer registers 135 (medium-rare).

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Kitchen Thermometer

Oven

Place roast on a large serving platter; cover with aluminum foil, and set aside.

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Aluminum Foil

Place broth in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

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Broth

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Sauce Pan

Heat the remaining oil in a large saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add onion and celery; saute 1 minute.

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Celery

Onion

Add Arborio rice; cook 1 minute, stirring constantly.

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Arborrio Rice

Add wild rice and 1/2 cup warm broth; cook 1 minute or until liquid is nearly absorbed, stirring constantly.

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Wild Rice

Broth

Add the remaining warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next (about 20 minutes total). Stir in remaining salt, remaining pepper, mushrooms, peas, and thyme. Cook until thoroughly heated.

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Mushrooms

Pepper

Broth

Thyme