Crown Roast of Lamb With Burghul Pilaff

• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 cups burghul
• 3 tablespoons olive oil
• 4 cups chicken stock
• Coarse salt and freshly ground pepper
• Dash cayenne pepper
• 1/2 cup parsley, chopped
• Juice of 2 lemons
• 1/2 cup pine nuts
• 1/4 cup raisins
• 1 crown roast of lamb, 2 to 3 racks to make 12 chops in all
• 2 cloves garlic, peeled and crushed
• 1 teaspoon rosemary
• Coarse salt and freshly ground pepper

1. Saute the onion and garlic in the oil without browning, until soft.
2. Add the burghul and cook for two minutes, stirring.
3. Add half the chicken stock, salt, pepper and cayenne and simmer gently for 10 minutes.
4. Add remaining stock and continue to simmer for 20 minutes over very low heat or until it is fluffy and the grains separated.
5. Stir in the pine nuts and raisins.
6. Add the parsley and season with lemon juice.
7. Serve inside the crown roast.

onion, garlic, burghul, olive oil, chicken stock, salt, cayenne pepper, parsley, lemons, pine nuts, raisins, crown roast, garlic, rosemary, salt

Taken from cooking.nytimes.com/recipes/6418 (may not work)