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Crown Roast of Lamb with Wild Rice-Risotto Stuffing Recipe

Crown Roast of Lamb with Wild Rice-Risotto Stuffing Recipe

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Crown Roast of Lamb with Wild Rice-Risotto Stuffing

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Ingredients

Count

Nutrition

293

Calories

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Ingredients:

Serving

3 1/2 cups water
1 1/4 cups uncooked wild rice
2 tsp salt, divided
4 tsp olive oil, divided
2 cups thinly sliced shiitake mushroom caps (about 4 oz mushrooms)
2 tsp herbes de provence
1 1/2 tsp pepper, divided
1 (16- rib ) crown roast of lamb
olive oil-flavored cooking spray
5 cups low-salt chicken broth
1 1/2 cups chopped onion
1 cup diced celery
1 cup uncooked arborio or other short-grain rice
1 cup frozen green peas, thawed
2 tsp chopped fresh thyme

Directions:

Bring water to a boil in a medium saucepan. Add wild rice and 1/2 teaspoon salt; cover, reduce heat, and simmer 50 minutes or until tender. Drain and set aside.
Heat 2 teaspoons oil in a small nonstick skillet over high heat. Add mushrooms; saute 5 minutes or until browned. Remove from heat; stir in 1/4 teaspoon salt.
Combine 1 teaspoon salt, herbes de Provence, and 3/4 teaspoon pepper. Lightly coat the roast with cooking spray; rub herb mixture over roast. Place roast, bone side up, on a broiler pan coated with cooking spray; insert meat thermometer into thickest portion of roast, making sure it does not touch bone. Cover bones with aluminum foil, and place a ball of foil in the center of the roast. Place in a 500° oven; immediately reduce oven temperature to 400°, and bake 45 minutes or until thermometer registers 135° (medium-rare). Place roast on a large serving platter; cover with aluminum foil, and set aside.
Place broth in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
Heat the remaining oil in a large saucepan over medium heat. Add onion and celery; saute 1 minute. Add Arborio rice; cook 1 minute, stirring constantly. Add wild rice and 1/2 cup warm broth; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add the remaining warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next (about 20 minutes total). Stir in remaining salt, remaining pepper, mushrooms, peas, and thyme. Cook until thoroughly heated.
Uncover roast, and remove foil ball. Spoon risotto into center of roast (if all of the risotto does not fit, serve remaining risotto in a bowl).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	292.9 Kcal (1226 kJ)
Calories from fat	43.79 Kcal
		% Daily Value*
Total Fat	4.87g	7%
Cholesterol	1.88mg	1%
Sodium	969.59mg	40%
Potassium	197.21mg	4%
Total Carbs	51.74g	17%
Sugars	2.83g	11%
Dietary Fiber	2.92g	12%
Protein	7.23g	14%
Vitamin C	10mg	17%
Iron	1.5mg	8%
Calcium	33mg	3%

Amount Per 100 g
Calories	74.69 Kcal (313 kJ)
Calories from fat	11.17 Kcal
		% Daily Value*
Total Fat	1.24g	7%
Cholesterol	0.48mg	1%
Sodium	247.25mg	40%
Potassium	50.29mg	4%
Total Carbs	13.19g	17%
Sugars	0.72g	11%
Dietary Fiber	0.74g	12%
Protein	1.84g	14%
Vitamin C	2.6mg	17%
Iron	0.4mg	8%
Calcium	8.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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