Title: CROWN ROAST OF LAMB WITH CORN BREAD STUFFING
Categories: Meats, Main dish, Microwave
Yield: 8 servings
1 4-5 lb crown roast of lamb,
Shaped & tied, w/bone tips
Frenched & trimmings ground
1/2 c Butter or margarine
1/2 c Finely chopped onion
3/4 c Finely chopped celery
1 t Salt
1/4 t Pepper
1 t Dried rubbed sage
1/8 t Garlic powder
2 c Crumbled cornbread,
-freshly prepared
1. Remove ground lamb from crown roast and crumble it into a
medium-sized, heat-resistant, non-metallic bowl.
2. Heat, uncovered, in Microwave Oven 5 minutes, stirring
frequently to break up meat. Drain fat and set meat aside.
3. In a small, heat-resistant, non-metallic bowl, melt butter in
Microwave Oven 1 minute.
4. Add onion and celery and heat, uncovered, in Microwave oven 5
minutes or until vegetables are tender.
5. Stir in salt, pepper, sage and garlic powder.
6. Add vegetable mixture and crumbled cornbread to cooked lamb.
Toss to combine thoroughly.
7. Place roast in a shallow, heat-resistant, non-metallic baking
dish. Spoon stuffing into center of crown roast.
8. Heat, uncovered, in Microwave Oven 30 minutes or until a meat
thermometer inserted in the meat between two ribs registers
165°F- DO NOT PLACE THERMOMETER IN MICROWAVE OVEN.
9. Cover meat with aluminum foil and allow to stand at room
temperature 20 to 30 minutes or until internal temperature
reaches 175° to 180° F.
10. If necessary or desired, crown roast may be returned to
Micro-wave Oven for longer cooking. DO NOT PLACE ALUMINUM FOIL OR
MEAT THERMOMETER IN MICROWAVE OVEN.
11. Place paper frills on bone tips before serving.
