Foryoueats: Crown Roast of Lamb With Couscous Stuffing and Pistachio-Mint Sauce

Ingredients

• 1 (3- or 4-pound; 1.4- to 1.8kg) crown roast of lamb, prepared by the butcher
• Kosher salt and freshly ground black pepper
• For the Stuffing (see note):
• 1 cup (240ml) boiling chicken stock , low-sodium broth, or water
• 1/2 cup dried apricots, diced
• 1/2 cup pitted prunes, diced
• 1/2 cup shelled pistachios
• 1/2 cup plus 3 tablespoons (165ml) extra-virgin olive oil, divided
• 1 medium onion, minced
• 1/2 teaspoon ground coriander
• 4 cups warm cooked Israeli couscous (from about 2 cups dry), fluffed
• 3/4 cup minced parsley
• For the Sauce (see note):
• 1 cup packed fresh mint leaves
• 1/2 cup packed parsley leaves and tender stems
• 1/4 cup shelled pistachios
• 1 cup (240ml) extra-virgin olive oil