WEEKDAYS 1e|12c|p

Mario and Daphne's Crown Roast Lamb with Quinoa and Yogurt Sauce

Holiday Crown Roast Lamb Quinoa Yogurt Sauce Mario Batali Daphne Oz
Quinoa-Stuffed Crown Roast
skill level
Moderate
time
60-120min
servings
8
cost
$
Contributed by :
This festive crown roast, filled with savory quinoa stuffing, makes for an elegant display on your holiday table.
share
ingredients
  • For the Crown Roast:
  • 1 Crown Rib Roast of Lamb
  • Salt and Pepper to taste
  • 4 tablespoons Extra Virgin Olive Oil
  • For the Quinoa Stuffing:
  • 2 sliced Shallots
  • 2 minched Garlic cloves
  • 3 cups cooked Quinoa
  • 3 Lemons (zest and juice)
  • 1/4 cup toasted Slivered Almonds
  • 1/2 cup fresh Mint leaves (chiffonade)
  • 2 teaspoons ground Coriander
  • 1/2 cup Pomegranate Seeds
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Honey
  • Salt and Pepper to taste
  • For the Yogurt Sauce:
  • 1 cup strained Yogurt
  • 1 Lemon (zest and juice)
  • 1 Garlic clove
  • 1 handful of picked Mint leaves
  • Salt and Pepper to taste
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 Crown Rib Roast of Lamb
    Salt and Pepper to taste
    4 tablespoons Extra Virgin Olive Oil
    For the Crown Roast: Preheat the oven to 400 degrees F. Season the lamb with a generous amount of salt and pepper and drizzle with olive oil and set aside at room temperature.
  • 2
    2 tablespoons Extra Virgin Olive Oil
    2 sliced Shallots
    2 minched Garlic cloves
    3 cups cooked Quinoa
    3 Lemons (zest and juice)
    1/4 cup toasted Slivered Almonds
    1/2 cup fresh Mint leaves (chiffonade)
    2 teaspoons ground Coriander
    1/2 cup Pomegranate Seeds
    1 tablespoon Extra Virgin Olive Oil
    1 tablespoon Honey
    Salt and Pepper to taste
    For the Quinoa Stuffing: Heat a skillet over medium high heat with 2 tablespoons of olive oil. Saute shallots and garlic just until tender, about 2-3 minutes. In a large bowl, mix quinoa, lemon zest and juice, shallots & garlic, almonds, mint, coriander, and pomegranate seeds. Drizzle with olive oil and honey, and season with salt and pepper and toss to combine.
  • 3
     
    In a large roasting pan, make a bed for the roasts to sit on with a few large spoonfuls of quinoa. Transfer the lamb roast to the bed and fill each with the remaining quinoa mix. Drizzle with a little extra-virgin olive oil and place in the preheated oven. Roast for the lamb until the internal temperature reaches 130 degrees F, approximately 20-30 minutes.
  • 4
     
    Remove from the oven and transfer to a large platter. Top with remaining quinoa mix from the pan. Loosely tent with aluminum foil and allow to rest for 10 minutes before serving with yogurt sauce.
  • 5
    1 cup strained Yogurt
    1 Lemon (zest and juice)
    1 Garlic clove
    1 handful of picked Mint leaves
    Olive Oil
    Salt and Pepper to taste
    For the Yogurt Sauce: In a food processor combine the ingredients and pulse until smooth. Continue to puree while drizzling olive oil. Taste and adjust to desired seasoning.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes