How to Make the Ultimate Easter Lamb Roast, According to a Food Editor

Ingredients (18)

• 1 (3- or 4-pound; 1.4- to 1.8 kg) crown roast of lamb, prepared by the butcher
• Kosher salt and freshly ground black pepper
• 1 cup (240 ml) boiling chicken stock, low-sodium broth, or water
• 1/2 cup dried apricots, diced (90 g; 3.2 ounces)
• 1/2 cup pitted prunes, diced (100 g; 3.5 ounces)
• 1/2 cup shelled pistachios (70 g, 2.5 ounces)
• 1/2 cup plus 3 tablespoons (165 ml) extra-virgin olive oil, divided
• 1 medium onion, minced (260 g; 9 ounces)
• 1/2 teaspoon ground coriander
• 4 cups warm cooked Israeli couscous (from about 2 cups; 305 g dry), fluffed
• 3/4 cup minced parsley
• Kosher salt and freshly ground black pepper
• 1 cup packed fresh mint leaves (1 ounce; 28 g)
• 1/2 cup packed parsley leaves and tender stems (1/2 ounce; 15 g)
• 1/4 cup shelled pistachios (1 1/4 ounce; 35 g)
• 1 cup (240 ml) extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Fresh lemon juice