Crown Roast With Artichoke Stuffing

• 1 crown roast of lamb
• 2 teaspoons minced sage
• 2 tablespoons Parmesan cheese
• 2 tablespoons dried bread crumbs
• 2 cloves garlic, peeled and minced
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 3 13 3/4-ounce cans small artichokes hearts, quartered
• 1 tablespoon olive oil
• 1/2 cup dried bread crumbs
• 1/2 teaspoon salt
• Freshly ground pepper to taste

1. To make the lamb, preheat oven to 425 degrees and begin baking, using recipe for Basic Crown Roast of Lamb (see recipe).
2. Meanwhile, in a small bowl, combine sage, cheese, bread crumbs, garlic, salt and pepper, and set aside.
3. While lamb is cooking, make the stuffing.
4. Mix artichoke hearts, olive oil, bread crumbs, salt and pepper in a 2-quart casserole dish until well combined.
5. After the roast has cooked for 35 minutes, place the casserole in the oven.
6. Continue baking both for 20 minutes.
7. Then remove the lamb and pat the sage mixture over the outside of the roast.
8. Bake for 5 minutes more.
9. Remove both the lamb and stuffing from oven.
10. Turn roast over, place on a platter and fill the cavity with stuffing.
11. Place into a serving dish any stuffing that doesn't fit.
12. Serve immediately.

crown roast, sage, parmesan cheese, bread crumbs, garlic, salt, freshly ground pepper, artichokes hearts, olive oil, bread crumbs, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1309 (may not work)