Provencal Crown Roast

• 2 anchovy fillets, chopped
• 1 tablespoon drained capers, chopped
• 2 tablespoons bread crumbs
• 2 cloves garlic, peeled and chopped
• 1/2 teaspoon hot red pepper sauce
• 1 tablespoon chopped parsley
• 1/2 teaspoon dried rosemary
• 1 teaspoon salt
• Freshly ground pepper to taste
• 2 tablespoons olive oil
• 1 crown roast of lamb
• 1 cup couscous, uncooked
• 2 large carrots, peeled and cut in 1/4-inch pieces
• 3/4 cup frozen baby peas, defrosted
• 1/4 cup pitted and coarsely chopped oil-cured olives
• 1 teaspoon salt
• Freshly ground pepper to taste

1. To make the lamb, preheat oven to 425 degrees.
2. In a small bowl, combine anchovies, capers, bread crumbs, garlic, pepper sauce, parsley, rosemary, salt, pepper and olive oil.
3. Rub the mixture all over the lamb.
4. Bake, using recipe for Basic Crown Roast of Lamb (see recipe).
5. To make the stuffing, cook couscous according to directions on package; do not use butter or salt.
6. Place carrots in a medium saucepan and cover with water.
7. Bring to a simmer.
8. Cook for 8 minutes.
9. Add peas.
10. Cook until carrots and peas are tender, about 3 minutes.
11. Drain.
12. Toss couscous with carrots, peas, olives, salt and pepper.
13. Remove the roast from the oven.
14. Turn roast over, place on a platter and fill the cavity with the stuffing.
15. Place into a serving dish any stuffing that doesn't fit.
16. Serve immediately.

anchovy, capers, bread crumbs, garlic, hot red pepper sauce, parsley, rosemary, salt, freshly ground pepper, olive oil, crown roast, couscous, carrots, frozen baby peas, oilcured olives, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1308 (may not work)