Crown Roast With Wild Rice, Dried Cherry and Hazelnut Stuffing

• 1 tablespoon dried thyme
• 2 cloves garlic, peeled and minced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 crown roast of lamb
• 2 teaspoons olive oil
• 1 small onion, peeled and finely chopped
• 1 1/4 cups wild rice, uncooked
• 3 3/4 cups water
• 1 1/2 teaspoons salt, plus more to taste
• 1/2 cup tart dried cherries
• 3/4 cup toasted and skinned hazelnuts, coarsely chopped
• Freshly ground pepper to taste

1. To make the lamb, combine the thyme, garlic, salt and pepper.
2. Rub the mixture all over the roast.
3. Bake, using recipe for Basic Crown Roast of Lamb (see recipe).
4. To make the stuffing, heat olive oil in a large saucepan over medium heat.
5. Add the onion and cook until soft, about 5 minutes.
6. Stir in the wild rice.
7. Add the water and 1 teaspoon of the salt.
8. Bring to a boil, then reduce to a simmer.
9. Cover and cook for 45 minutes.
10. Drain.
11. Stir in cherries, hazelnuts, remaining salt and pepper.
12. Remove the roast from the oven.
13. Turn roast over, place on a platter, and fill the cavity with the stuffing.
14. Place into a serving dish any stuffing that doesn't fit.
15. Serve immediately.

thyme, garlic, salt, freshly ground pepper, crown roast, olive oil, onion, wild rice, water, salt, cherries, hazelnuts, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1311 (may not work)