1/3 c. olive oil
1/4 c. chopped fresh parsley
2 tbsp. Dijon mustard
4 cloves of garlic
4 tsp. dried rosemary, crumbled
1 crown roast of lamb made from 4 well trimmed racks of lamb (6 lbs. total)
Wild Rice Stuffing with Raisins & Pine Nuts (recipe follows)

Blend first 6 ingredients in a food processor until well combined. Place lamb in roasting pan. Rub herb mixture over lamb. Cover and chill overnight. Let stand 1 hour at room temperature before continuing. Preheat oven to 450 degrees. Roast lamb 20 minutes. Reduce oven temperature to 350 degrees. Continue roasting lamb until meat thermometer inserted into center registers 130 degrees for medium-rare, about 20 minutes. Transfer to platter. Fill center with rice stuffing.

WILD RICE STUFFING WITH RAISINS & PINE NUTS:

1/4 c. golden raisins
5 tbsp. tawny port
1/2 lb. thinly sliced pancetta or bacon
2 sm. onions, finely chopped
2 carrots, peeled & finely chopped
2 celery stalks, finely chopped
2 c. wild rice
1 tsp. dried rosemary, crumbled
1 bay leaf, crumbled
1/2 tsp. dried thyme, crumbled
3 c. chicken stock
1/2 of lg. Granny Smith apple, peeled & finely chopped
1/2 c. toasted pine nuts

Combine raisins and port in small bowl. Let stand 1 hour at room temperature. Cook pancetta in large, heavy skillet over medium-high heat until brown, stirring often, about 8 minutes. Transfer to bowl using a slotted spoon. Add onions, carrots and celery to skillet and saute until tender, about 12 minutes.

Mix in rice, rosemary, bay leaf and thyme. Add stock. Cover and simmer until rice is tender and liquid is absorbed, stirring occasionally, about 1 hour and 15 minutes. This much can be done a day ahead. Cover and chill. Bring to room temperature before continuing. Preheat oven to 350 degrees. Mix pancetta, raisin mixture, apple and pine nuts into stuffing. Season with salt and pepper. Transfer to baking dish. Cover and bake until hot, about 20 minutes.

Serves 10.