Provencal Crown Roast
Published December 15, 1992
- Total Time
- 1 hour 20 minutes
- Rating
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Ingredients
FOR THE LAMB
2 anchovy fillets, chopped
1 tablespoon drained capers, chopped
2 tablespoons bread crumbs
2 cloves garlic, peeled and chopped
½ teaspoon hot red pepper sauce
1 tablespoon chopped parsley
½ teaspoon dried rosemary
1 teaspoon salt
Freshly ground pepper to taste
2 tablespoons olive oil
1 crown roast of lamb
FOR THE STUFFING
1 cup couscous, uncooked
2 large carrots, peeled and cut in ¼-inch pieces
¾ cup frozen baby peas, defrosted
¼ cup pitted and coarsely chopped oil-cured olives
1 teaspoon salt
Freshly ground pepper to taste
Nutritional analysis per serving (6 to 8 servings)
23 grams carbs; 12 milligrams cholesterol; 199 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 3 grams fiber; 195 milligrams sodium; 6 grams protein; 1 gram sugar
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
- 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).
- 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.
- 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.
Private Notes