Crown Roast of Lamb with Couscous Stuffing and Pistachio-Mint Sa

Recipe Source: Serious Eats

Ingredients:

• 1 (3- or 4-pound) crown roast of lamb, prepared by the butcher
• Kosher salt and freshly ground black pepper
• 1 cup chicken stock, low-sodium broth, or water, boiling
• 1/2 cup dried apricots, diced
• 1/2 cup pitted prunes, diced
• 1/2 cup shelled pistachios
• 1/2 cup puls 3 tablespoons extra-virgin olive oil, divided
• 1 medium onion, minced
• 1/2 teaspoon ground coriander
• 4 cups warm cooked couscous (from about 2 cups dry), fluffed
• 3/4 cup minced parsley
• Kosher salt and freshly ground black pepper
• 1 cup packed fresh mint leaves
• 1/2 cup packed parsley leaves and tender stems
• 1/4 cup shelled pistachios
• 1 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions:

1. Preheat oven to 200°F and position rack at low enough to fit crown roast in oven. Generously season crown roast all over with salt and pepper. Set roast on a rack set in a rimmed baking sheet and roast until lamb registers 115°F on an instant-read thermometer inserted into center of loin, 1 to 1 1/2 hours.
2. Meanwhile, For the Stuffing: In a heatproof bowl, pour boiling stock over apricots, prunes, and pistachios and let steep for 10 minutes. Meanwhile, in a medium skillet, heat 3 tablespoons olive oil over medium-high heat until shimmering. Add onion and coriander, lower heat to medium, and cook, stirring, until golden and soft, about 8 minutes. Drain dried fruit and pistachios of any excess liquid. In a large bowl, toss together couscous, apricots, prunes, pistachios, cooked onions, parsley, and remaining 1/2 cup olive oil. Season with salt and pepper and keep warm.
3. For the Sauce: Using an immersion blender, blender, or food processor, pulse mint, parsley, and pistachios until roughly chopped. Add 1/4 cup oil and pulse until herbs and nuts are finely chopped. Stir in remaining 3/4 cup olive oil and season with salt and pepper. Set aside.
4. When lamb reaches 115°F, remove from oven. Increase oven to highest possible temperature (broil setting on some ovens, or about 500°F on others) and allow to heat fully. Cover lamb rib bones with foil and roast lamb, checking temperature every 5 minutes and then more frequently as it approaches doneness, until browned and an instant-read thermometer registers inserted into thickest part of lamb registers 125°F to 130°F for medium-rare, or 130°F to 135°F for medium, about 10 minutes. Let lamb rest for 15 minutes.
5. Stuff with warm couscous and serve, passing the sauce at the table. To carve the lamb, slice between each rib bone into chops.