| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
|
6 |
servings |
INGREDIENTS
| 1 |
|
Triple-crown roast of lamb; bones Frenched |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Chopped fresh rosemary |
| 6 |
|
Sprigs fresh rosemary; plus more |
|
|
For garnish |
| 3 |
c |
Wild rice; washed |
|
|
Coarse salt |
|
|
Freshly-ground black pepper |
| 1/2 |
c |
Unsalted butter |
| 3 |
md |
Onions; chopped |
| 3 |
lg |
Celery stalks; chopped |
| 3 |
c |
Seedless grapes; halved |
| 1 1/2 |
c |
Blanched almonds; chopped |
| 1 |
tb |
Chopped fresh thyme |
| 1 |
c |
Sherry |
|
|
Papillotes; for garnish |
|
|
Grape bunches; for garnish |
INSTRUCTIONS
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 saute pan 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.
Decorate tips of rib bones with papillotes and garnish platter with
bunches of grapes and rosemary sprigs, if desired. (We have
substituted green paper Christmas trees for the traditional white
papillotes; but olives, cherries, or kumquats may also be used.) To
carve, remove papillotes, and scoop out stuffing; transferring to a
platter. Slice down between bones with a sharp knife and place on
platter. An alternative method is to separate each rib section and
lay flat on a cutting board and slice between bones. Serves 6 to 8.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 804 Calories (kcal); 40g Total Fat; (45% calories from
fat); 21g Protein; 88g Carbohydrate; 41mg Cholesterol; 41mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1
Fruit; 7
1/2 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Evan Lobel; Lobel's Prime Meats, 1096 Madison
Av
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