Stuffed Crown Roast of Lamb (Korona Arniou Gemisti)

Name: Stuffed Crown Roast of Lamb (Korona Arniou Gemisti)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 to 5 pounds) crown roast of lamb; 2 cloves garlic, slivered; Salt and freshly ground pepper; 1 1/2 tablespoons fresh lemon juice; 1 small eggplant, about a pound; 2 tablespoons vegetable or olive oil; 1/2 cup minced onion; 1 rib celery, minced fine; 1/4 cup minced parsley; 1 pound ground lean lamb; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1/4 cup raisins; 8 black calamata olives, pitted and chopped; 1/2 cup pine nuts or walnuts; 1 teaspoon grated lemon peel; 1 1/2 cups cooked rice or cooked orzo; Calamata olives for garnish

Servings: persons

1 (4 to 5 pounds) crown roast of lamb
2 cloves garlic, slivered
Salt and freshly ground pepper
1 1/2 tablespoons fresh lemon juice
1 small eggplant, about a pound
2 tablespoons vegetable or olive oil
1/2 cup minced onion
1 rib celery, minced fine
1/4 cup minced parsley
1 pound ground lean lamb
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup raisins
8 black calamata olives, pitted and chopped
1/2 cup pine nuts or walnuts
1 teaspoon grated lemon peel
1 1/2 cups cooked rice or cooked orzo
Calamata olives for garnish

1
Preheat oven to 350 degrees.
2
Pat meat dry.
3
Make incisions all over the roast and insert garlic slivers.
4
Rub with 1 tablespoon salt, 1/2 teaspoon pepper and lemon juice.
5
Put meat in roasting pan.
6
Peel and cut eggplant into 1-inch cubes.
7
Sprinkle with 1 tablespoon salt.
8
Let stand for 15 minutes, then rinse and dry on paper towels.
9
Saute in hot oil until golden on all sides, then remove from pan.
10
Add onion and cook until wilted, then add celery and cook until soft.
11
Add parsley and ground meat.
12
Saute, separating with a fork, until golden brown.
13
Add cinnamon, cardomom, raisins, chopped olives, walnuts or pine nuts, lemon peel, rice and cooked eggplant.
14
Mix lightly.
15
Season with salt and pepper to taste.
16
Spoon mixture into the roast.
17
Wrap ends of bones with aluminum foil to prevent burning.
18
Roast for about 1 1/2 hours.
19
Let stand 10 minutes before carving.
20
Remove aluminum foil and decorate ends of bones with pitted olives.

955

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 (4 to 5 pounds) crown roast of lamb, 2 cloves garlic, slivered, Salt and freshly ground pepper, 1 1/2 tablespoons fresh lemon juice, and more.

Yes, Stuffed Crown Roast of Lamb (Korona Arniou Gemisti) falls under the Meat & Poultry 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.

That's it — enjoy your meal!