Recipes Courtesy of the USA Rice Federation.

USA Rice Federation

Rice Stuffed Crown of Lamb

Rice Stuffed Crown of Lamb

Create a royal feast for your family this holiday with a crown roast of lamb. Stuffed with an asparagus and shiitake mushroom rice pilaf and topped with an easy-to-make beurre blanc sauce, this roast contains two dishes in one. Serve with a green salad to complete your majestic table setting.

What You’ll Need:


1 tbsp butter, softened 15 mL
1 tbsp grainy Dijon mustard 15 mL
1 tbsp chopped fresh rosemary 15 mL
1/2 tsp each, coarse salt and freshly cracked black pepper 2 mL
1 crown of lamb, made from two 8-rib racks (approx. 4 lbs [2 kg]) 1
1 tbsp butter 15 mL
1/2 cup minced shallots 125 mL
1 cup sliced shiitake mushrooms 250 mL
1/2 tsp each, coarse salt and freshly cracked black pepper 2 mL
1-1/2 cups Tex Farm long grain white rice 375 mL
1 cup white wine 250 mL
2 cups chicken broth 500 mL
3 cups chopped asparagus 750 mL
1 tbsp lemon zest 15 mL
1 tbsp chopped fresh mint 15 mL
1 tbsp butter 15 mL
2 large shallots, minced 2
1 cup dry white wine 250 mL
1 cup chicken broth 250 mL
1/4 cup chopped fresh chives 50 mL


Roast lamb in a 350°F (180°C) oven for 20 minutes. Spoon rice mixture into the centre, and return to oven until lamb reaches desired doneness, about 15 minutes for medium rare 160°F (70°C) (time will vary significantly, depending on the size of the lamb).

Let rest 10 minutes before serving.

While lamb is resting, in medium saucepan, melt butter over medium-high heat. Cook shallots, until tender, about 5 minutes. Stir in wine and cook until reduced by half, about 3 minutes. Add broth and chives and cook down until slightly thickened, about 2 minutes. Spoon sauce over servings of lamb alongside rice.

Makes 8 servings.

PER SERVING: about 590 cal, 50 g pro, 22 g total fat (10 g sat fat), 35 g carb, 2 g fibre,
160 mg chol, 610 mg sodium. %RDI: iron 35%, calcium 6%, vit A 20%, vit C 10%

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