Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts Salt
1/4 ts Pepper
1 ts Dried rubbed sage
1/8 ts 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 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.

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