Provencal Crown Roast

Recipe from Jack Ubaldi

Adapted by Molly O'Neill

Total Time
1 hour 20 minutes
Rating
4(8)
Notes
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Featured in: The American Christmas Table: Fit for a Crown

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Ingredients

Yield:6 to 8 servings

    For the Lamb

    • 2anchovy fillets, chopped
    • 1tablespoon drained capers, chopped
    • 2tablespoons bread crumbs
    • 2cloves garlic, peeled and chopped
    • ½teaspoon hot red pepper sauce
    • 1tablespoon chopped parsley
    • ½teaspoon dried rosemary
    • 1teaspoon salt
    • Freshly ground pepper to taste
    • 2tablespoons olive oil
    • 1crown roast of lamb

    For the Stuffing

    • 1cup couscous, uncooked
    • 2large carrots, peeled and cut in ¼-inch pieces
    • ¾cup frozen baby peas, defrosted
    • ¼cup pitted and coarsely chopped oil-cured olives
    • 1teaspoon salt
    • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

199 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 6 grams protein; 195 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To make the lamb, preheat oven to 425 degrees. In a small bowl, combine anchovies, capers, bread crumbs, garlic, pepper sauce, parsley, rosemary, salt, pepper and olive oil. Rub the mixture all over the lamb. Bake, using recipe for Basic Crown Roast of Lamb (see recipe).

  2. Step 2

    To make the stuffing, cook couscous according to directions on package; do not use butter or salt. Place carrots in a medium saucepan and cover with water. Bring to a simmer. Cook for 8 minutes. Add peas. Cook until carrots and peas are tender, about 3 minutes. Drain. Toss couscous with carrots, peas, olives, salt and pepper.

  3. Step 3

    Remove the roast from the oven. Turn roast over, place on a platter and fill the cavity with the stuffing. Place into a serving dish any stuffing that doesn't fit. Serve immediately.

Ratings

4 out of 5
8 user ratings
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Credits

Adapted from Jack Ubaldi

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