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Crown Roast Of Lamb With Corn Bread Stuffing

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CROWN ROAST OF LAMB WITH CORN BREAD STUFFING
 Categories: Meats, Main dish, Microwave
      Yield: 8 Servings
 
      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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