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.