RECIPE TITLE "Crown Roast of Lamb with Vegetable Ragout and Couscous" from Sunset Magazine April 1988
Makes 8 to 10 servings.--- moderate
To make a crown, have three racks cracked and sewn together, bones out. Do it yourself or ask your meatman to assemble it. For the most dramatic look, trim meat from ribs down about 2 inches from tips.
- Vegetable ragout mixture (directions follow)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dry thyme leaves
- 2 tablespoons olive oil
- Salt and pepper
- 1 crown roast of lamb (3 racks tied together, bones out--5 to 6 lb. total), with surface fat trimmed
- Couscous (recipe follows)
- 1 1/2 cups regular-strength beef broth
- 1/2 cup each dry red wine and whipping cream
- 1/4 cup (1/8 lb.) unsalted butter or margarine
Put vegetable regout mixture in a 12- by 15-inch roasting pan and mix with half the thyme, olive oil, and salt and pepper to taste. Bake in a 475| oven for 30 munutes; remove from oven. Drain off and reserve vegetable juices, then continue baking vegetables until they are soft and edges are almost black, 20 to 25 minutes longer. In a food processor or with a knife, coarsely chop vegetables; keep warm.
About 30 minutes before vegetables are done, sprinkle lamb lightly with salt, pepper, and remaining thyme. Set roast, rib ends up, in a 12- by 15-inch roasting pan. Roast in a 475| over until a thermometer inserted in thickest part of meat against the bone registers 140| for rare, 25 to 30 minutes; or 150| for medium, about 35 minutes. Put lamb on a platter; spoon couscous into center no higher than trimmed ribs. Spoon half the vegetables on top of couscous in roast; put remaining couscous and vegetables in separate bowls. Keep foods warm.
Tilt pan and skim off fat; discard. Add broth, wine, and reserved vegetable liquid to pan; bring to a boil over high heat, stirring to loosen browned bits. Boil, uncovered, until reduced by half, about 5 minutes. Drain any juices from lamb into pan. Add cream and boil until reduced to 1 1/3 cups. Remove from heat and add butter, stirring to incorporate. Pur sauce into a small bowl. Slice roast into chops; offer sauce to add to lamb, couscous, and ragout. Serves 8 to 10.
Vegetable ragout mixture. Trim ends from 5 medium-size zucchini (about 1 1/2 lb. total) and cut into 1 1/2-inch-thick slices. Peel, core, and cut into wedges 2 medium-size firm-ripe tomatoes. Cut 1 large onion into eighths. Peel 3 large carrots (about 3/4 lb. total), and cut into 1-inch-thick slices. Stem, seed, and cut 1 each medium-size red and yellow bell pepper (or 2 of either) into 1 inch pieces.
Couscous. In a 2- to 3-quart pan over high heat, bring 3 cups regular-strength chicken broth and 1 tablespoon unsalted butter or margarine to boiling. Stir in 2 cups couscous; remove from heat, cover, and let stand until liquid is absorbed, about 5 minutes. Stir with a fork to fluff.
COPYRIGHT 1988 Sunset Publishing Corp.
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