Crown Roast of Lamb with Pilaf Stuffing
What makes a more impressive entree than this? Our pilaf features rice but with bulgur instead of the usual vermicelli, giving a satisfying chewy texture.
Martha Stewart Living, December 2016
Gallery
Credit: Aya Brackett
Recipe Summary
Ingredients
Directions
Cook's Notes
For a how-to on constructing the crown in step 2, go to marthastewart.com/crown-roast (the instructions there are for a crown roast of pork, but the process is the same for lamb).