Recipe

Christmas Custard Recipe

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Ingredients

Grape bunches; for garnish
1 tb sliced fresh thyme
1/2 c Unsalted butter
1 Triple-crown roast of lamb; bones Frenched
1 tb sliced fresh rosemary
3 c Wild rice; washed
Freshly-ground black pepper
3 c Seedless grapes; halved
3 lg Celery stalks; sliced
2 tb Olive oil
Coarse salt
3 md Onions; sliced
Papillotes; for garnish
For garnish
1 1/2 c Blanched almonds; sliced
1 c Sherry
6 Sprigs fresh rosemary; plus more

Directions

Step #1 Remove roast from refrigerator.
Step #2 Rub with olive oil & sliced rosemary, inside & out.
Step #3 Intertwine rosemary sprigs between rib bones.
Step #4 Set aside, & allow to come to about room temp while preparing stuffing.
Step #5 Add rice to a medium pot of boiling salted water.
Step #6 Return to a boil & cook this until tender, about 15 to 20 mins.
Step #7 Drain rice, return to pot, & cook over low heat/flame until dry.
Step #8 Heat oven to 350 degrees.
Step #9 In a large saute pan over med-heat/flame, melt butter.
Step #10 Add onions & celery & cook this until translucent, about 3 to 5 mins.
Step #11 Toss in grapes, almonds, & thyme.
Step #12 cook this until heated through, about 5 mins.
Step #13 Add sherry & let simmer for 1 min.
Step #14 stir in the rice and Spice up this with salt & pepper.
Step #15 Place rack in roasting pan & cover with foil.
Step #16 Transfer roast to roasting pan, & fill with rice stuffing; mound it high, but do not pack too tightly.
Step #17 (Cook extra stuffing in a buttered baking dish covered with buttered parchment paper until thoroughly heated, about 15 to 20 mins.
Step #18 ) Roast for 45 to 60 mins, or until the meat reaches an internal temperature of 145 degrees to 150 degrees for medium-rare.
Step #19 Turn off oven, & allow to rest in oven with door ajar for 10 mins before serving.
Step #20 Decorate tips of rib bones with papillotes & garnish platter with bunches of grapes & rosemary sprigs, if desired.
Step #21 (We have substituted green paper Christmas trees for the traditional white papillotes; but olives, cherries, or kumquats may also be used.
Step #22 ) To carve, remove papillotes, & scoop out stuffing; transferring to a platter.
Step #23 Slice down between bones with a sharp knife & place on platter.
Step #24 An alternative method is to separate each rib section and lay flat on a cutting board & slice between bones.
Step #25 Serves 6 to 8.
Step #26 Cuisine: "Mexican".
Enjoy the Christmas Custard recipe