Provencal Crown Roast

Ingredients

For the lamb:

• 2 anchovy fillets, chopped
• 1 tablespoon drained capers, chopped
• 2 tablespoons bread crumbs
• 2 cloves garlic, peeled and chopped
• ½ teaspoon hot red pepper sauce
• 1 tablespoon chopped parsley
• ½ teaspoon dried rosemary
• 1 teaspoon salt
• Freshly ground pepper to taste
• 2 tablespoons olive oil
• 1 crown roast of lamb

For the stuffing:

• 1 cup couscous, uncooked
• 2 large carrots, peeled and cut in 1/4-inch pieces
• ¾ cup frozen baby peas, defrosted
• ¼ cup pitted and coarsely chopped oil-cured olives
• 1 teaspoon salt
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1597 calories; 135 grams fat; 58 grams saturated fat; 57 grams monounsaturated fat; 10 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 60 grams protein; 288 milligrams cholesterol; 1216 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. In a small bowl, combine anchovies, capers, bread crumbs, garlic, pepper sauce, parsley, rosemary, salt, pepper and olive oil. Rub the mixture all over the lamb. Bake, using recipe for Basic Crown Roast of Lamb (see recipe).
2. To make the stuffing, cook couscous according to directions on package; do not use butter or salt. Place carrots in a medium saucepan and cover with water. Bring to a simmer. Cook for 8 minutes. Add peas. Cook until carrots and peas are tender, about 3 minutes. Drain. Toss couscous with carrots, peas, olives, salt and pepper.
3. Remove the roast from the oven. Turn roast over, place on a platter and fill the cavity with the stuffing. Place into a serving dish any stuffing that doesn’t fit. Serve immediately.