Crown Roast With Artichoke Stuffing

Ingredients

For the lamb:

• 1 crown roast of lamb
• 2 teaspoons minced sage
• 2 tablespoons Parmesan cheese
• 2 tablespoons dried bread crumbs
• 2 cloves garlic, peeled and minced
• ¼ teaspoon salt
• Freshly ground pepper to taste

For the stuffing:

• 3 13 3/4-ounce cans small artichokes hearts, quartered
• 1 tablespoon olive oil
• ½ cup dried bread crumbs
• ½ teaspoon salt
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1581 calories; 134 grams fat; 58 grams saturated fat; 55 grams monounsaturated fat; 10 grams polyunsaturated fat; 29 grams carbohydrates; 11 grams dietary fiber; 2 grams sugars; 64 grams protein; 290 milligrams cholesterol; 833 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. To make the lamb, preheat oven to 425 degrees and begin baking, using recipe for Basic Crown Roast of Lamb (see recipe). Meanwhile, in a small bowl, combine sage, cheese, bread crumbs, garlic, salt and pepper, and set aside.
2. While lamb is cooking, make the stuffing. Mix artichoke hearts, olive oil, bread crumbs, salt and pepper in a 2-quart casserole dish until well combined. After the roast has cooked for 35 minutes, place the casserole in the oven. Continue baking both for 20 minutes. Then remove the lamb and pat the sage mixture over the outside of the roast. Bake for 5 minutes more.
3. Remove both the lamb and stuffing from oven. Turn roast over, place on a platter and fill the cavity with stuffing. Place into a serving dish any stuffing that doesn’t fit. Serve immediately.