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Crown Roast of Lamb with Cornbread Stuffing

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  • 4-5 lb crown roast of lamb, shaped and tied, w/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 t salt
  • 1/4 ts pepper
  • 1 t dried rubbed sage
  • 1/8 ts Garlic powder
  • 2 cups crumbled fresh cornbread

Remove ground lamb from crown roast and crumble it into a medium-sized, heat-resistant, non-metallic bowl. Heat, uncovered, in Microwave Oven 5 minutes, stirring frequently to break up meat. Drain fat and set meat aside. In a small, heat-resistant, non-metallic bowl, melt butter in Microwave Oven 1 minute. 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. Add vegetable mixture and crumbled cornbread 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, 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. 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 meat thermometer in microwave oven. Place paper frills on bone tips before serving.

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