Provencal Crown Roast Recipe

Name: Provencal Crown Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 anchovy fillets, chopped; 1 tablespoon drained capers, chopped; 2 tablespoons bread crumbs; 2 cloves garlic, peeled and chopped; 1/2 teaspoon hot red pepper sauce; 1 tablespoon chopped parsley; 1/2 teaspoon dried rosemary; 1 teaspoon salt; Freshly ground pepper to taste; 2 tablespoons olive oil; 1 crown roast of lamb; 1 cup couscous, uncooked; 2 large carrots, peeled and cut in 1/4-inch pieces; 3/4 cup frozen baby peas, defrosted; 1/4 cup pitted and coarsely chopped oil-cured olives; 1 teaspoon salt; Freshly ground pepper to taste

Servings: persons

2 anchovy fillets, chopped
1 tablespoon drained capers, chopped
2 tablespoons bread crumbs
2 cloves garlic, peeled and chopped
1/2 teaspoon hot red pepper sauce
1 tablespoon chopped parsley
1/2 teaspoon dried rosemary
1 teaspoon salt
Freshly ground pepper to taste
2 tablespoons olive oil
1 crown roast of lamb
1 cup couscous, uncooked
2 large carrots, peeled and cut in 1/4-inch pieces
3/4 cup frozen baby peas, defrosted
1/4 cup pitted and coarsely chopped oil-cured olives
1 teaspoon salt
Freshly ground pepper to taste

1
To make the lamb, preheat oven to 425 degrees.
2
In a small bowl, combine anchovies, capers, bread crumbs, garlic, pepper sauce, parsley, rosemary, salt, pepper and olive oil.
3
Rub the mixture all over the lamb.
4
Bake, using recipe for Basic Crown Roast of Lamb (see recipe).
5
To make the stuffing, cook couscous according to directions on package; do not use butter or salt.
6
Place carrots in a medium saucepan and cover with water.
7
Bring to a simmer.
8
Cook for 8 minutes.
9
Add peas.
10
Cook until carrots and peas are tender, about 3 minutes.
11
Drain.
12
Toss couscous with carrots, peas, olives, salt and pepper.
13
Remove the roast from the oven.
14
Turn roast over, place on a platter and fill the cavity with the stuffing.
15
Place into a serving dish any stuffing that doesn't fit.
16
Serve immediately.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 anchovy fillets, chopped, 1 tablespoon drained capers, chopped, 2 tablespoons bread crumbs, 2 cloves garlic, peeled and chopped, and more.

Yes, Provencal Crown Roast falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Provencal Crown Roast

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