Recipe - Crown Roast Of Lamb With Corn Bread Stuffing

1 45 pound crown roast of lamb,
Shaped & tied, w/bone tips
Frenched & trimmings ground
One half cup Butter or margarine
One half cup Finely chopped onion
Three fourths cup Finely chopped celery
1 teaspoon Salt
One fourth teaspoon Pepper
1 teaspoon Dried rubbed sage
1/8 teaspoon Garlic powder
2 cup Crumbled cornbread,
freshly prepared

1. Remove ground lamb from crown roast and crumble it into a mediumsized,
heatresistant, nonmetallic 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, heatresistant, nonmetallic 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, heatresistant, nonmetallic 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 Microwave Oven for longer cooking.
DO NOT PLACE ALUMINUM FOIL OR MEAT THERMOMETER IN MICROWAVE OVEN. 11. Place
paper frills on bone tips before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini