- Renny Darling's
- A Regal "White Christmas"
Feast
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- Crown Roast of Lamb with
Bulgur, Lamb, Lemon & Chive Stuffing
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- This stuffing is so delicious, I can make
a meal of it. The lamb is faintly sparkled with shallots, lemon
and chives. The bulgur adds an interesting texture. The best
way to make certain not to overcook the lamb is to remove it
from the oven at 140° to 145° (rare), for it does continue
to cook for several minutes and it will be a perfect medium rare
when serving. Timing is extremely important with this recipe,
for it is a real pity if the lamb is overcooked.
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- Bulgur & Lamb Stuffing:
2 shallots
2 teaspoons margarine
1 pound lean ground lamb
- 1 1/2 cups bulgur (cracked wheat)
2 tablespoons margarine
3 cups chicken broth
2 tablespoons lemon juice
salt to taste
- 1/2 cup chopped chives
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- Saute shallots lightly in margarine. Add
the lamb and cook and stir until meat loses its pinkness. Set
aside.
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- In a Dutch oven casserole, cook together
bulgur and margarine, turning and stirring until bulgur is beginning
to take on color. Stir in the chicken broth, lemon juice and
salt to taste, cover pan and bring to a boil. Lower heat and
simmer mixture for 15 to 20 minutes or until liquid is absorbed.
Stir in the reserved lamb mixture and chives. Heat stuffing before
serving.
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Meat:
2 racks of lamb, (14 chops total; about 3 1/2 pounds trimmed
weight, i.e. fat trimmed, rib bones trimmed, chine bone removed).
Ask butcher to tie racks into a crown roast. Place a meat thermometer
in the thickest part of one rib eye without touching the bone.
This will help to avoid overcooking. Cover the rib bones with
foil to prevent burning.
4 cloves garlic, very finely minced
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- Place lamb in a 9x13-inch baking pan. Rub
the lamb with garlic on all sides, cover loosely with plastic
wrap and refrigerate for several hours. Preheat oven to 350°.
Stuff center of roast loosely with foil. Roast lamb for about
1 hour, or until meat thermometer registers 140°, or rare.
Remove lamb from oven, remove foil on ribs and center and fill
center with heated Bulgur & Lamb Stuffing. Cover bones with
decorative frills. With a flourish, carve roast at the table.
Serve with Mushroom Wine Sauce on the side. Serves 6.
- Mushroom Wine Sauce:
1/2 pound mushrooms, sliced
2 cloves garlic, finely minced
2 shallots, finely minced
2 tablespoons butter
- 1/4 cup dry white wine
1 can (10 1/2 ounces) beef broth
1 teaspoon Bovril
2 teaspoons Sauce Robert
3 tablespoons chopped chives
1 tablespoon chopped parsley
salt and pepper to taste
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- Saute together mushrooms, garlic and shallots
in butter until mushrooms are tender. Add wine and simmer mixture
until wines has almost evaporated. Add broth, Bovril, Sauce Robert,
chives, parsley and salt and pepper to taste. Simmer sauce for
5 minutes. (Sauce can be prepared 1 day earlier and stored in
the refrigerator. Heat before serving.)
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