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Crown Rack with Wild Rice and Dried Cherry and Hazelnut Stuffing
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Submitted by:
Jimmy |
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The tartness of the dried cherries and wild rice go great with the beautiful crown rack of lamb. The hazelnuts add a nice crunch. |
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INGREDIENTS:
- 1 whole , Crown Rack of Lamb
- 1 tablespoon(s) , Dried Thyme
- 2 large , Garlic Cloves Minced
- 2 1/2 teaspoon(s) , Salt
- 0 to taste , Black Pepper
- 2 teaspoon(s) , Olive Oil
- 1 small , Onion Chopped Fine
- 1 1/4 cup(s) , Wild Rice
- 3 3/4 cup(s) , Water
- 1/2 cup(s) , Tart Dried Cherries
- 3/4 cup(s) , Hazelnuts Toasted and Chopped
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| Instructions: |
Combine the thyme, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Rub the mixture all over the crown rack. Preheat oven to 425°F. Place roast crown-side down in a roasting pan and roast for 1 hour.
To make the stuffing, heat olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the wild rice. Add the water and 1 teaspoon of the salt. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes. Drain. Stir in cherries, hazelnuts, remaining salt, and pepper.
Remove the roast from the oven. Turn the roast over, place on a platter, and fill the cavity with the stuffing. Place any stuffing that doesn't fit into a serving dish and serve immediately. |
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