Crown Roast of Lamb with Mushroom Stuffing, Jacobsen Salt Co. Kosher Salt & La Boîte Ayala N.16

Serves 10-12

Ingredients:

STUFFING

4 slices white bread (preferably stale), crusts removed, cubed – about 2 cups

3 tablespoons chicken stock

2 tablespoons canola oil

1 cup finely chopped yellow onion

2 teaspoons Jacobsen Salt Co. Kosher Salt

3 cloves garlic, minced

2 ¼ lbs ground lamb

1 ½ cups assorted mushrooms, chopped

1 tablespoon La Boîte Ayala N.16

LAMB

1 crown roast of lamb  made from 2 frenched 8-bone racks (get this from a reputable butcher)

2 teaspoons Jacobsen Salt Co. Kosher Salt

1 tablespoon La Boîte Ayala N.16

2 tablespoons canola oil

¼ cup bread crumbs

Method:

FOR THE STUFFING:

-Put the bread in a bowl. Sprinkle with the chicken stock, and toss to distribute the liquid.  Set the bread aside to absorb the stock.

-In a large skillet, heat the oil over medium-high heat.  Add the onion and season with 1 teaspoon of Jacobsen Salt Co. Kosher Salt. Continue cooking until onion is soft and lightly browned, about 5 minutes. Add the garlic and cook 3 more minutes.  Add the lamb and cook until browned all over and cooked through, approximately 5 minutes.  Remove the meat from the pan, leaving the liquid in the pan.  Add the mushrooms and cook through, approximately 5 minutes. 

-Add the lamb mixture, mushrooms, La Boîte Ayala N.16 and remaining teaspoon of Jacobsen Salt Co. Kosher Salt to the bowl with the bread. Mix to combine.

FOR THE LAMB:

-Place the meat in a roasting pan, bones up, and season with La Boîte Ayala N.16 and Jacobsen Salt Co. Kosher Salt. Cover the ends of the bones with foil to prevent them from burning.

-Put the roast under the broiler in your oven until the meat is browned (about 10 minutes). If you don’t have a broiler option, brown the meat in a pre-heated 450°F oven. 

-Remove the meat from the oven and discard the foil.  Reduce the oven temperature to 350°F. 

-Spoon the stuffing in to the center of the roast and sprinkle breadcrumbs over the top.  Return the roast to the oven to cook until a meat thermometer inserted in to the center reaches 135° - 145°F for medium rare, about 35-45 minutes.

-Remove the roast from the oven and let rest for 15 minutes.

-Remove and discard the butchers twine from the ribs.  Carve between each bone and serve 1-2 chops with a big spoonful of stuffing for each person.