Rice Stuffed Crown of Lamb

Rice Stuffed Crown of Lamb

Create a royal feast for your family this holiday with a crown roast of lamb. Stuffed with an asparagus and shiitake mushroom rice pilaf and topped with an easy to make beurre blanc sauce, this roast contains two dishes in one. Serve with a green salad to complete your majestic table setting.

Meal Type:
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Ingredients

Lamb:

  • 1 tbsp (15 mL) butter, softened
  • 1 tbsp (15 mL) grainy Dijon mustard
  • 1 tbsp (15 mL) chopped fresh rosemary
  • 1/2 tsp (2 mL) each, coarse salt and freshly cracked black pepper
  • 1 crown of lamb, made from two 8-rib racks (approx. 4 lbs [2 kg])

Rice:

  • 1 tbsp (15 mL) butter
  • 1/2 cup (125 mL) minced shallots
  • 1 cup (250 mL) sliced shiitake mushrooms
  • 1/2 tsp (2 mL) each, coarse salt and freshly cracked black pepper
  • 1-1/2 cups (375 mL) U.S. long grain white rice
  • 1 cup (250 mL) white wine
  • 2 cups (500 mL) chicken broth
  • 3 cups (750 mL) chopped asparagus
  • 1 tbsp (15 mL) lemon zest
  • 1 tbsp (15 mL) chopped fresh mint

Sauce:

  • 1 tbsp (15 mL) butter
  • 2 large shallots, minced
  • 1 cup (250 mL) dry white wine
  • 1 cup (150 mL) chicken broth
  • 1/4 cup (50 mL) chopped fresh chives
Directions
  1. In a small bowl, stir together butter, mustard, rosemary, salt and pepper to make a paste. Arrange roast in the centre of a roasting pan. Rub paste all over roast. Refrigerate for at least one hour and up to one day.
  2. Meanwhile, in a large deep skillet, heat butter over medium-high heat. Add shallots, stirring often, until tender, but not browned, about 5 minutes. Add mushrooms, salt and pepper and cook stirring often, until golden, about 7 minutes. Stir in rice until well coated with butter and starting to make a popping sound, about one minute.
  3. Pour in white wine and let it reduce until almost all absorbed, stirring occasionally, about 5 minutes. Stir in chicken broth, cover and reduce heat to maintain a gentle simmer; cook until almost all the liquid has been absorbed and the rice is al dente, about 15 minutes.
  4. In a small pot of boiling salted water, cook asparagus for 30 seconds. Rinse quickly under cold water until completely cooled. Gently stir asparagus, lemon zest and mint into the rice mixture. Set aside.
  5. Roast lamb in a 350°F (180°C) oven for 20 minutes. Spoon rice mixture into the centre, and return to oven until lamb reaches desired doneness, about 15 minutes for medium rare 160°F (70°C) (time will vary significantly, depending on the size of the lamb). Let rest 10 minutes before serving.
  6. While lamb is resting, in medium saucepan, melt butter over medium-high heat. Cook shallots, until tender, about 5 minutes. Stir in wine and cook until reduced by half, about 3 minutes. Add broth and chives and cook down until slightly thickened, about 2 minutes. Spoon sauce over servings of lamb alongside rice.