Crown Of Lamb Roast With Apple-Marjoram Stuffing
|Crown of lamb roast||1|
|Ground black pepper||To Taste|
|Instant minced onion||2 Teaspoon|
|Chopped celery||1 Cup (16 tbs)|
|Dry bread crumbs||3 Cup (48 tbs)|
|Chopped apples||3 Cup (48 tbs)|
|Pignolia nuts||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Ground marjoram||1 Teaspoon|
|Bacon/Pork||1 Cup (16 tbs)|
Rub roast with salt and pepper to taste.
Saute instant minced onion, celery, bread crumbs and apple in butter; add nuts, 1/2 teaspoon salt, 1/8 teaspoon pepper, ginger and marjoram.
Mix lightly but thoroughly.
Fill roast with bread crumb and apple mixture.
Wrap bacon or pork around rib ends to prevent charring.
Roast in a preheated 350 degree oven for 30 to 35 minutes per pound.
Remove bacon or pork and replace with paper frills.
Allow 2 ribs per serving.