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1 Triple Crown Roast of Lamb, bones frenched
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
4 to 6 sprigs fresh rosemary, plus more for garnish
9 cups water
1 1/2 teaspoons salt, or to taste
3 cups wild rice, washed
Coarse salt and freshly ground pepper
1/2 cup (1 stick) unsalted butter
3 medium onions, chopped
3 large stalks celery, chopped
3 cups seedless grapes, halved
1 1/2 cups blanched almonds, coarsely chopped
1 tablespoon fresh thyme, chopped
1 cup sherry
Papillotes and bunches of grapes for garnish, optional |
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1. 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.
2. In a large pot, bring 9 cups water to a boil in a
large, heavy-bottomed pot with a tight fitting lid.
Add rice and salt, then return to a boil and cook, covered,
until tender—about 30 minutes, or up to an hour
or more. The wild rice is cooked when most of the
rice kernels have cracked open and the white
interior of the kernels is visible. If
water evaporates before the rice is done add more water,
about 1/2 to 3/4 cup at a time until done.
3. Heat oven to 350°. In a large sauté pan
set 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.
4. 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° to
150° for medium-rare meat. Turn off oven, and allow
roast to rest in oven with door ajar for 10 minutes
before serving.
5. Decorate tips of rib bones with papillotes and garnish
platter with bunches of grapes and rosemary sprigs,
if desired. To carve, remove papillotes, and scoop out
stuffing; transfer to a platter. Slice down between
bones with a sharp knife, and place on platter. An alternative
method is to separate each rib section, lay it flat
on a cutting board, and slice between the bones. |