1. Combine the thyme, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Rub the mixture all over the crown rack. Preheat oven to 425°F. Place roast crown-side down in a roasting pan and roast for 1 hour.
2. To make the stuffing, heat olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the wild rice. Add the water and 1 teaspoon of the salt. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes. Drain. Stir in cherries, hazelnuts, remaining salt, and pepper.
3. Remove the roast from the oven. Turn the roast over, place on a platter, and fill the cavity with the stuffing. Place any stuffing that doesn't fit into a serving dish. Decorate crown rack with optional cutlet frills and serve immediately.
Yield: 6 to 8 servings.
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© 1998 Ronald Florence Last modified: Sat Nov 8 17:15:16 EST 1997