Position rack in middle of oven and preheat to 400 .
Set crown roast on a rack in roasting pan. Season
to taste with salt and pepper. Roast, uncovered, on
middle rack for 30 minutes. Reduce heat to 32 and,
basting frequently with pan juices, continue roasting
for 45 minutes.
Sausage and Herb Stuffing: In a large frying pan
over medium-low heat, melt butter. Add onion and
celery and saute, stirring occasionally, until soft,
about 15 minutes. Add garlic and sausage and cook,
stirring, until sausage is browned, about 10 minutes
longer. Using a slotted spoon, transf sausage mixture
to a bowl. Discard the fat in the pan.
Add bread crumbs and egg to sausage mixture. Add
enough chicken stock j to moisten the stuffing, then
season to taste with salt and pepper. Mix we
Mound stuffing in center of crown roast and return
roast to oven. Bake until an instant-read thermometer
inserted into center of roast away from bone registers
150 or a chop is pale pink when cut in the center,
about 3 minutes longer. (Check periodically and cover
the rib ends with foil if th brown before the meat is
done).
Remove roast from oven, cover with a large piece of
foil and let stand 10 minutes before carving.
To serve, cut meat between rib bones. Accompany
each serving with a spoonful of stuffing.
Serves 6-8.
Herbed Bread Crumbs: The best bread to use is a
coarse-textured white bread that can be purchased
sliced in 1- or 1-1/2 pound loaves.
Cut the crust off bread and discard. Tear bread
into pieces. In a food processor fitted with a metal
blade or in a blender, combine bread, salt a pepper.
Process bread until it forms coarse crumbs. Add thyme
and rosemary and pulse a few times just until well
mixed. Use immediately, or store in an airtight
container in the freezer for up to 1 year.
Makes about 1 cup. (You will need to triple this
recipe for use with Sausage and Herb Stuffing)
