Crown Roast of Lamb with Corn Bread Stuffing
Yield
12 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
lamb
|
|
| ½ | cup |
butter
or margarine |
|
| ½ | cup |
onions
chopped |
|
| ¾ | cup |
celery
chopped |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
sage
|
*
|
| ⅛ | teaspoon |
garlic powder
|
|
| 2 | cups |
cornbread
crumbled |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
lamb
|
|
| 118 | ml |
butter
or margarine |
|
| 118 | ml |
onions
chopped |
|
| 177 | ml |
celery
chopped |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
sage
|
*
|
| 0.6 | ml |
garlic powder
|
|
| 473 | ml |
cornbread
crumbled |
* |
Directions
Crumble lamb.
Heat, uncovered, in Microwave Oven 5 minutes.
Drain fat and set meat aside.
In a small, heat-resistant, non-metallic bowl, melt butter.
Add onion and celery and heat, uncovered, in Microwave oven.
Stir in salt, pepper, sage and garlic powder.
Add vegetable mixture and crumbled cornbread.
Toss to combine thoroughly.
Place roast pan.
Spoon stuffing into center of crown roast.
Heat, uncovered, in Microwave Oven 30 minutes.
If necessary or desired, crown roast may be returned to Micro-wave Oven for longer cooking.
