Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 4-5 lb crown roast of lamb, 1 ts Salt
Shaped tied, w/bone tips 1/4 ts Pepper
Frenched trimmings ground 1 ts Dried rubbed sage
1/2 c Butter or margarine 1/8 ts Garlic powder
1/2 c Finely chopped onion 2 c Crumbled cornbread,
3/4 c Finely chopped celery -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
165øF- 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 175ø to 180ø 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.

Browse by categories