Crown Roast Of Lamb
|Crown lamb roast||1 (Containing 16 Ribs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||4 Cup (64 tbs)|
|Parsley flakes||2 Teaspoon|
|Poultry seasoning||1 1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
Sprinkle all surfaces ofrheat with salt and pepper.
Place meat in roaster on rack, rib ends up.
Roast uncovered (or cover if you prefer) in 325°F (160°C) oven for 1 hour.
Stuffing: Meanwhile, saute onion and celery in butter until onion is clear and soft.
Mix crumbs, parsley, poultry seasoning, salt and pepper together in bowl.
Add onion, celery and any butter left in pan.
Stir in water until dressing will hold together when squeezed in hand.
Using 2 thicknesses of foil, shape over your fist.
Place in center of roast, pushing foil against sides of meat to keep stuffing from falling into drippings.
Pack with stuffing.
Cover dressing in ribs with foil lid.
Cook extra stuffing in separate container.
Add 1/4 cup (50 ml) butter or margarine and more water if too dry.
Continue to roast lamb until the degree of readiness you prefer is reached.
If top of stuffing is dry, drizzle with melted butter or margarine or put all stuffing into bowl and mix with a bit of water.
Serve with mint sauce or mint jelly.
Makes medium size servings of 4 ribs each for 4 people.