Crown Roast of Lamb With Burghul Pilaff

Ingredients

For the burghul pilaff:

• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 cups burghul
• 3 tablespoons olive oil
• 4 cups chicken stock
• Coarse salt and freshly ground pepper
• Dash cayenne pepper
• ½ cup parsley, chopped
• Juice of 2 lemons
• ½ cup pine nuts
• ¼ cup raisins

For the crown roast:

• 1 crown roast of lamb, 2 to 3 racks to make 12 chops in all
• 2 cloves garlic, peeled and crushed
• 1 teaspoon rosemary
• Coarse salt and freshly ground pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1794 calories; 146 grams fat; 59 grams saturated fat; 61 grams monounsaturated fat; 15 grams polyunsaturated fat; 52 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 67 grams protein; 291 milligrams cholesterol; 453 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings For the crown roast

Preparation

For the burghul pilaff:

1. Saute the onion and garlic in the oil without browning, until soft. Add the burghul and cook for two minutes, stirring.
2. Add half the chicken stock, salt, pepper and cayenne and simmer gently for 10 minutes. Add remaining stock and continue to simmer for 20 minutes over very low heat or until it is fluffy and the grains separated. Stir in the pine nuts and raisins. Add the parsley and season with lemon juice. Serve inside the crown roast.

For the crown roast:

1. Preheat oven to 350 degrees. Rub the roast with the garlic and rosemary. Cover the tips with foil to prevent them burning. Roast for about 15 to 20 minutes or until the chops are pink in the middle.
2. When ready to serve, remove the foil from the tips of the chops. Put the burghul pilaff in the center and serve.

• A green vegetable such as peas, zucchini or eggplant go well with this dish.

50 minutes