Crown Roast Of Lamb With Cornbread Stuffing Recipe
Ingredients
1 (4 to 5 pound) shaped and tied crown roast of lamb, with bone tips Frenched and trimmings ground
1/2 cup butter or margarine
1/2 cup finely chopped onion
3/4 cup finely chopped celery
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sage
1/8 teaspoon garlic powder
2 cups crumbled cornbread, freshly prepared
Directions
Remove ground lamb from crown roast and crumble it into a medium-sized, heat-resistant, non-metallic bowl.
Heat, uncovered, on roast for 5 to 6 minutes, stirring frequently to break up meat.
Drain fat and set meat aside.
In a small, heat-resistant, non-metallic bowl, melt butter on full power 1 minute.
Add onion and celery and heat, uncovered, on full power 5 minutes or until vegetables are tender.
Stir in salt, pepper, sage and garlic powder.
Add vegetable mixture and crumbled corn bread to cooked lamb.
Toss to combine thoroughly.
Place roast in a shallow, heat-resistant, non-metallic baking dish.
Spoon stuffing into center of crown roast.
Heat, uncovered, on roast for 40 minutes or until micro wave thermometer or probe inserted in the meat between two ribs registers 165°F.
DO NOT PLACE CONVENTIONAL THERMOMETER IN MICROWAVE OVEN.
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.
If necessary or desired, crown roast may be returned to microwave oven for longer cooking.
DO NOT PLACE ALUMINUM FOIL OR CONVENTIONAL THERMOMETER IN MICROWAVE OVEN.
Heat, uncovered, on roast for 5 to 6 minutes, stirring frequently to break up meat.
Drain fat and set meat aside.
In a small, heat-resistant, non-metallic bowl, melt butter on full power 1 minute.
Add onion and celery and heat, uncovered, on full power 5 minutes or until vegetables are tender.
Stir in salt, pepper, sage and garlic powder.
Add vegetable mixture and crumbled corn bread to cooked lamb.
Toss to combine thoroughly.
Place roast in a shallow, heat-resistant, non-metallic baking dish.
Spoon stuffing into center of crown roast.
Heat, uncovered, on roast for 40 minutes or until micro wave thermometer or probe inserted in the meat between two ribs registers 165°F.
DO NOT PLACE CONVENTIONAL THERMOMETER IN MICROWAVE OVEN.
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.
If necessary or desired, crown roast may be returned to microwave oven for longer cooking.
DO NOT PLACE ALUMINUM FOIL OR CONVENTIONAL THERMOMETER IN MICROWAVE OVEN.
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