Three-Peppercorn Crown Roast

• 2 teaspoons pink, green and black peppercorns, cracked
• 1 teaspoon salt
• 1 crown roast of lamb
• 1 ounce dried cepes
• 3 cups water
• 2 tablespoons unsalted butter
• 4 shallots, peeled and minced
• 5 cups stemmed and sliced shiitake mushrooms
• 5 cups stemmed and sliced domestic mushrooms
• 1/2 cup red wine
• 3 tablespoons minced parsley
• 1 teaspoon salt plus more to taste
• Freshly ground pepper to taste

1. To make the lamb, preheat oven to 425 degrees.
2. Combine the peppercorns and salt, and rub over the outside of the roast, as above.
3. Bake, using recipe for Basic Crown Roast of Lamb (see recipe).
4. While the roast is cooking, make the stuffing.
5. Combine the cepes and water in a small saucepan.
6. Simmer until mushrooms are soft, about 10 minutes.
7. Drain, reserving liquid.
8. Return the liquid to the pan and simmer until reduced to 3/4 cup, about 15 minutes.
9. Set aside.
10. Coarsely chop the cepes and set aside.
11. Melt the butter in a large, deep skillet over medium heat.
12. Add the shallots and cook until soft, about 2 minutes.
13. Add the cepes, shiitakes and domestic mushrooms.
14. Cook until soft, about 8 minutes.
15. Add cepe broth, wine, parsley, salt and pepper.
16. Cook for 10 minutes.
17. Remove roast from oven.
18. Turn roast over, place on a platter, and fill the cavity with the stuffing.
19. Place into a serving dish any stuffing that doesn't fit.
20. Serve immediately.

pink, salt, crown roast, cepes, water, unsalted butter, shallots, shiitake mushrooms, mushrooms, red wine, parsley, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1310 (may not work)