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

Name: Crown Roast of Lamb With Couscous Stuffing and Pistachio-Mint Sauce
Prep time: 1 h
Cook time: 1 h 10 min
Total time: 2 h 10 min
Cuisine: American
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; 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; 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