Instructions: Papillotes ("lamb panties") and bunches of grapes for garnish, optional

Prepare stuffing. : In a large pot, bring 9 cups water to a boil in a large, heavy-bottomed pot with a tight fitting lid. Add rice and salt, then return to a boil and cook, covered, until tender - about 30 minutes, or up to an hour or more. The wild rice is cooked when most of the rice kernels have cracked open and the white interior of the kernels is visible. If water evaporates before the rice is done add more water, about 1/2 -3/4 cup at a time until done.

Heat oven to 350 . In a large saute pan set over medium heat, melt butter.

Add onions and celery and cook until translucent, about 3 to 5 minutes. Toss in grapes, almonds, and thyme. Cook until heated through, about 5 minutes. Add sherry and simmer for 1 minute. Stir in rice, and season with salt and pepper.

Place rack in roasting pan and cover with foil. Transfer roast to roasting pan, and fill with rice stuffing; mound it high, but do not pack too tightly.

(Cook extra stuffing in a buttered baking dish covered with buttered parchment paper until thoroughly heated, about 15 to 20 minutes.) Roast for 45 to 60 minutes, or until the meat reaches an internal temperature of 145 to 150 for medium-rare meat. Turn off oven, and allow roast to rest in oven with door ajar for 10 minutes before serving.

Place the roast on a platter that has been lined with lettuce leaves. Fill the center of the rack of lamb with the stuffing, or with a mixture of fried rice and raisins.

Place a ring of alternating orange slices and pomegranate slices around the roast.

Put 5 or 6 radishes that have been cut to form the flowering radish in strategic places on the platter.

On the outer ring alternate dates and figs or dried apricots.

Decorate tips of rib bones with papillotes ("lamb panties") and garnish platter with bunches of grapes and rosemary sprigs, if desired. To carve, remove papillotes, and scoop out stuffing; transfer to a platter. Slice down between bones with a sharp knife, and place on platter. An alternative method is to separate each rib section, lay it flat on a cutting board, and slice between the bones.

Serve with a dash of mint sauce or jelly. (You can BUY this, folks.) You cant miss with this one!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.