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Ingredientes
- Â Â for the stuffing:
- 3 c. wild rice, washed
- Â Â Coarse salt and freshly grnd pepper
- 1/2 c. (1 stick) unsalted butter
- 3 med onions, minced
- 3 lrg stalks celery, minced
- 3 c. seedless grapes, halved
- 1Â 1/2 c. blanched almonds, coarsely minced
- 1 Tbsp. fresh thyme, minced
- 1 c. sherry
- Â Â Crushed cloves of garlic.
- Â Â Oranges sliced very thin
- Â Â Pomegranates sliced in circles
- Â Â Dates and figs.
- Â Â Radishes
- Â Â Green lettuce bed
Direcciones
- Papillotes ("lamb panties") and bunches of grapes for garnish, optional
- Prepare stuffing. : In a large pot, bring 9 c. water to a boil in a large, heavy-bottomed pot with a tight fitting lid. Add in rice and salt, then return to a boil and cook, covered, till tender - about 30 min, or possibly up to an hour or possibly more. The wild rice is cooked when most of the rice kernels have cracked open and the white interior of the kernels is visible. If water evaporates before the rice is done add in more water, about 1/2 -3/4 c. at a time till done.
- Heat oven to 350 . In a large saute/fry pan set over medium heat, heat butter.
- Add in onions and celery and cook till translucent/soft, about 3 to 5 min. Toss in grapes, almonds, and thyme. Cook till heated through, about 5 min. Add in sherry and simmer for 1 minute. Stir in rice, and season with salt and pepper.
- Place rack in roasting pan and cover with foil. Transfer roast to roasting pan, and fill with rice stuffing; mound it high, but don't pack too tightly.
- (Cook extra stuffing in a buttered baking dish covered with buttered parchment paper till thoroughly heated, about 15 to 20 min.) Roast for 45 to 60 min, or possibly till the meat reaches an internal temperature of 145 to 150 for medium-rare meat. Turn off oven, and allow roast to rest in oven with door ajar for 10 min before serving.
- Place the roast on a platter which has been lined with lettuce leaves. Fill the center of the rack of lamb with the stuffing, or possibly with a mix of fried rice and raisins.
- Place a ring of alternating orange slices and pomegranate slices around the roast.
- Put 5 or possibly 6 radishes which have been cut to create the flowering radish in strategic places on the platter.
- On the outer ring alternate dates and figs or possibly dry apricots.
- Decorate tips of rib bones with papillotes ("lamb panties") and garnish platter with bunches of grapes and rosemary sprigs, if you like. To carve, remove papillotes, and scoop out stuffing; transfer to a platter. Slice down between bones with a sharp knife, and place on platter. An alternative method is to separate each rib section, lay it flat on a cutting board, and slice between the bones.
- Serve with a dash of mint sauce or possibly jelly. (You can BUY this, folks.) You cannot miss with this one!
