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Ingredients
- 1 x 4-5 lb crown roast of lamb, Shaped & tied, w/bone tips Frenched & trimmings grnd
- 1/2 c. Butter or possibly margarine
- 1/2 c. Finely minced onion
- 3/4 c. Finely minced celery
- 1 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Dry rubbed sage
- 1/8 tsp Garlic pwdr
- 2 c. Crumbled cornbread, freshly prepared
Directions
- 1. Remove grnd lamb from crown roast and crumble it into a medium-sized, heat-resistant, non-metallic bowl.
- 2. Heat, uncovered, in Microwave Oven 5 min, stirring frequently to break up meat. Drain fat and set meat aside.
- 3. In a small, heat-resistant, non-metallic bowl, heat butter in Microwave Oven 1 minute.
- 4. Add in onion and celery and heat, uncovered, in Microwave oven 5 min or possibly till vegetables are tender.
- 5. Stir in salt, pepper, sage and garlic pwdr.
- 6. Add in vegetable mix 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 min or possibly till a meat thermometer inserted in the meat between two ribs registers 165 F- Don't PLACE THERMOMETER IN MICROWAVE OVEN.
- 9. Cover meat with aluminum foil and allow to stand at room temperature 20 to 30 min or possibly till internal temperature reaches 175 to 180 F.
- 10. If necessary or possibly desired, crown roast may be returned to Micro-wave Oven for longer cooking.
- Don't PLACE ALUMINUM FOIL Or possibly MEAT THERMOMETER IN MICROWAVE OVEN.
- 11. Place paper frills on bone tips before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 8 servings | |
| Calories 197 | |
| Calories from Fat 141 | 72% |
| Total Fat 15.94g | 20% |
| Saturated Fat 8.18g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 607mg | 25% |
| Potassium 72mg | 2% |
| Total Carbs 12.18g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.52g | 2% |
| Protein 1.75g | 3% |
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