Recipes Ingredients Meat & Poultry Lamb Recipes Crown Roast of Lamb with Pilaf Stuffing Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Aya Brackett Prep Time: 1 hrs Total Time: 2 hrs 55 mins Servings: 8 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. Ingredients Roast 1 tablespoon coriander seeds 2 racks of lamb (8 ribs each; about 4 pounds total) 2 teaspoons finely grated lemon zest (from 2 lemons), 1 lemon cut into 4 wedges, 1 lemon reserved for pilaf 3 tablespoons minced garlic (from about 8 cloves) 1 tablespoon plus 1 teaspoon packed fresh thyme leaves, plus 3 sprigs 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 2 cups low-sodium chicken broth Pilaf ¼ cup extra-virgin olive oil ¾ cup medium or coarse bulgur wheat ¾ cup long-grain white rice 1 small red onion, finely chopped (1 cup) Kosher salt 1 cup low-sodium chicken broth ¾ cup packed finely chopped fresh flat-leaf parsley leaves ½ cup pine nuts, lightly toasted (3 ounces) ⅔ cup currants or raisins 2 tablespoons fresh lemon juice (from reserved lemon) Gravy 1 ¾ cups low-sodium chicken broth 1 tablespoon unbleached all-purpose flour 2 tablespoons unsalted butter Directions Roast:In a small skillet over medium-high, toast coriander seeds until dark brown and fragrant, 3 minutes. Grind in a spice grinder, or crush with a mortar and pestle. Place racks of lamb, fat-side down, on a work surface. Cut one-third of the way through flesh between each rib bone. (This will allow racks to fan open into a crown shape.) Stand racks upright, with fat sides touching. Thread a trussing nee- dle with kitchen twine, and run it horizontally through meat just below last rib bone on one rack, and straight through meat of opposite chop. Form a half-circle by pulling ends of twine together as tightly as possible; tie. Repeat process on opposite ends of racks to finish crown. Where racks are joined, tie rib bones together. Crown can be made up to a day in advance and stored, uncovered, in the refrigerator. (Or just ask your butcher to pre- pare the crown.) Stir together ground coriander, lemon zest, garlic, thyme leaves, oil, 4 teaspoons salt, and 1 teaspoon pepper until a paste forms. Spread mixture evenly over roast. Let stand at room temperature 1 hour. Preheat oven to 425 degrees with rack in bottom third. Place lemon wedges, thyme sprigs, and broth in a roasting pan. Place a flat rack over lemons, then center lamb on rack. Roast until a thermometer inserted into thickest part of roast (near but not touching bones) reads 140 degrees for medium-rare, 35 to 40 minutes. (Prepare pilaf while roast is in oven.) Transfer lamb to a platter; let stand 15 minutes. Remove rack, lemon wedges, and thyme from pan, reserving pan for gravy. Pilaf:Heat a large saucepan over medium-high. Swirl in 2 tablespoons oil. Add bulgur, rice, and onion; season with 1 1/2 teaspoons salt. Cook, stirring frequently, until mixture hasa nutty aroma and rice turns golden in places, 4 to 5 minutes. Stir in broth and 1 1/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until liquid has evaporated and bulgur is tender but still slightly chewy, 10 to 12 minutes. Remove from heat; let stand 5 minutes. Uncover and fluff with a fork, then stir in parsley, pine nuts, currants, lemon juice, and remaining 2 tablespoons oil. Spoon pilaf into center of finished crown roast on platter, if desired. Gravy:While lamb is resting, place roasting pan across two burners on medium-high. Add 1 1/2 cups broth; bring to a boil. In a small bowl, whisk remaining 1/4 cup broth with flour, then whisk into pan. Continue to boil, scraping up browned bits from bottom of pan, until gravy thickens slightly, 2 to 3 minutes. Remove from heat; stir in butter until melted and combined. Strain gravy through a sieve and serve, with lamb and pilaf. 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). Rate it Print