Ask your butcher to clean the bones on the lamb chops and attach them to form a crown roast. The rice can be made a day ahead of time. Reheat it, covered, in the oven after stuffing the center of ...

Spoon as much of the rice filling as possible into the center of the crown roast, spoon some of the fat from the bottom of the roasting pan over the stuffing and return the meat to the oven.

Rinse quickly under cold water until completely cooled. Gently stir asparagus, lemon zest and mint into the rice mixture. Set aside. Roast lamb in a 350 F oven for 20 minutes. Spoon rice mixture into ...

It is almost always unseasoned and gets completely overcooked; besides, today a vegetable stuffing is much preferred.) To prepare a crown roast yourself ... Wild rice with toasted nuts: hazelnuts ...

Pair one of the wild rice stuffings below with chicken, duck, quail or, maybe, even a crown pork roast or a whole fish. You could even make and bake the stuffing in a casserole dish, or hollowed ...

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This type of roast has hardly any flesh and is usually stuffed after cooking. The stuffing often used is rice, mashed potatoes or chestnuts. The end bones are tied together to form a crown.

The brine works as well for a chop as it does for the full crown roast, and so does the wild rice stuffing -- just serve it alongside. Another approach to cooking pork is to concentrate on the ...

Fill the center of the roast with the remaining stuffing. Transfer pork crown to a platter and tent with foil. Allow the pork to rest for 15 minutes. Discard vegetables. Remove string from the roast.

Spoon as much of the rice filling as possible into the center of the crown roast, spoon some of the fat from the bottom of the roasting pan over the stuffing, and return the meat to the oven.