Crown Roast Of Lamb With Rice Stuffing
|Long grain and wild rice mix||6 Ounce (1 Package)|
|Ground lamb||1 Pound|
|Onion||1 Medium, chopped|
|Raisins||1⁄4 Cup (4 tbs)|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Lamb rib roast||4 Pound|
|Hard cooked eggs||3 , sliced|
Cook rice mix according to package directions.
In skillet cook ground lamb and onion till meat is browned and onion is tender.
Drain excess fat.
For stuffing, combine cooked rice, raisins, almonds, sherry, salt, pepper, cloves, cardamom, ginger, and cinnamon.
Add cooked meat and onion; toss lightly.
Place roast on a small piece of foil on rack in shallow roasting pan.
Spoon in stuffing till center is half full.
Arrange one of the sliced hard-cooked eggs atop stuffing.
Spoon additional stuffing atop until mixture mounds.
Cover top of roast and stuffing with foil.
Place remaining stuffing in a 1-quart casserole, layering another sliced hard-cooked egg in center of mixture.
Insert meat thermometer in meaty portion of roast, not touching bone.
Roast lamb at 325° till thermometer registers 175°, 3 to 3 1/4 hours.
Uncover all but stuffing for the last 15 minutes.
Bake stuffing in casserole, covered, the last 45 minutes of roasting time.
Garnish with remaining sliced egg.