HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Cookbook

 

Crown Roast of Lamb
with Bright Green Tabouleh

Crown Roast of Lamb with Bright Green Tabouleh

Serves 8

 

Crown roasts of lamb are often stuffed with wild rice and served at Christmas, but I thought that in warmer weather a Bright Green Tabouleh stuffing, festooned with fresh mint, would be perfect. The parsley-laden tabouleh, the mint, and the watercress bring a springtime freshness to this cold~weather standard.

 
  • 1 crown roast of lamb
         (two 8-chop racks tied together),
         bones frenched (see below)
  • 2 teaspoons dried thyme leaves
  • Coarse (kosher) salt and freshly ground black pepper, to taste
  • 4 cups Bright Green Tabouleh (recipe below)
  • 4 large bunches fresh mint, for garnish
  • 4 large bunches fresh watercress, for garnish

1. Position a rack in the center of the oven and preheat the oven to 450°F.

2. Season the crown roast with the thyme and with generous amounts of salt and pepper, pressing the seasonings into the meat. Cover the tips of the bones with aluminum foil to prevent burning, and place the roast in a shallow roasting pan.

3. Roast for 30 minutes for perfectly cooked medium-rare meat. If you like your lamb cooked to medium, add another 5 minutes of cooking time.

4. Place the roast on a decorative round serving platter, and let it rest for 10 minutes. Then fill the center with the tabouleh, and garnish the tabouleh with a full, leafy mint sprig. Arrange the watercress and the remaining mint sprigs around the roast.

5. To serve, spoon the tabouleh from the center of the roast onto plates; then carve the roast between the bones into chops.

 

How to French a Rack of Lamb

To french the rib bones of a rack of lamb, place the rack, fat side (meat side) up, on a flat surface. Using a very sharp knife (a boning knife works well), make a cut across the rack, down to the bone, about 2 inches from the tip of the ribs. From this point, cut out all the meat and fat from between the ends of the bones; then scrape them clean. If you are making a crown roast, once the bones are cleaned, stand the racks up meat facing in and tie the end-chops together with kitchen string.

 

Bright Green Tabouleh

Makes 6 cups; Serves 8 to 10

I love the toothy texture of bulgur when it is sparked with lemon juice and tossed with the best of summer's farm stand tomatoes and crispy cucumbers, and for a mild onion flavor, scallions. I always go overboard with mint and parsley. I hope you will too. A tabouleh salad makes a good companion to Crown Roast of Lamb (above) and Lemon Herb-Roasted Chicken Drumsticks (page 149 of the book).

  • 1 cup plus 2 tablespoons bulgur wheat
  • 1 cup boiling water
  • 2 tablespoons finely grated lemon zest (from 2 large lemons)
  • 1/2 cup fresh lemon juice (from 3 large lemons)
  • 1/3 cup extra-virgin olive oil
  • 1 cup coarsely chopped fresh flat-leaf parsley leaves
  • 1 cup coarsely chopped fresh mint leaves
  • 4 scallions (white bulbs and 3 inches green), thinly sliced
  • 1 tablespoon finely minced garlic
  • Salt and freshly ground black pepper, to taste
  • 4 ripe plum tomatoes, seeded and cut into 1/4-inch dice
  • 1 cucumber, peeled, seeded, and cut into 1/4-inch dice
  • 1 fresh mint sprig, for garnish

1. Combine the bulgur wheat, boiling water, lemon zest and juice, and olive oil in a bowl. Mix well, cover, and refrigerate for 30 minutes.

2. Fluff the bulgur mixture with a fork. Add the parsley, mint, scallions, garlic, and salt and pepper. Toss well with the fork. Add the tomatoes and cucumbers, and toss again. Adjust the seasonings if necessary.

3. Let the salad stand, loosely covered, at room temperature for at least 30 minutes for the flavors to blend.

4. Garnish the salad with the mint sprig, and serve at room temperature.

 
  • from:
    Ten
    All the Foods We Love
    and Ten Perfect Recipes for Each
  • by Sheila Lukins
  • St. Martin's Press 2008
  • Hardcover; $27.95
  • ISBN-10: 0761139826
  • ISBN-13: 978-0-7611-3982-9
  • Recipe reprinted by permission.

Buy Ten

 

Ten

 

Cookbook Profile Archive

 
 
Kitchen Gypsy

 

This page created February 2009


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.