Crown Roast of Lamb with Orange Cranberry Stuffing

Total Time: 60 minutes or more
Lamb Cuts: Roasts (crown, loin, Saratoga, sirloin, others)
Category: Entrée
Servings: 8
Preparation Time: 30 minutes
Cook Time: 1 hour

Ingredients:

1 American Lamb crown roast
1 tablespoon olive oil
1/2 cup finely chopped celery
1/4 cup sliced green onions
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 cups cooked brown rice
2 cups cornbread stuffing
3/4 cup chicken broth, heated
1/2 cup dried cranberries, raisins or cherries, soaked in hot water
for 15 minutes, drain well
1 can (11 ounces) mandarin oranges, drained

Preparation:

Form each lamb rack into half circle and place together to form a
circle, bone-side to center. Tie to secure. Place on a rack in a
roasting pan. Sprinkle lightly with salt and pepper. Roast in a 375
degrees F oven for 30 minutes.

In skillet, heat oil over medium-high heat. Sauté celery and onion 4
to 5 minutes, stirring occasionally. Stir in allspice and salt. Toss
with cooked rice, cornbread crumbs, broth and cranberries. Spoon rice
mixture loosely into center cavity of lamb crown.

Roast 20 to 25 minutes more or until meat thermometer registers 145
degrees F for medium-rare, 160 degrees F for medium or 170 degrees F
for well, and stuffing is heated through. Cover and let stand 10
minutes. Internal temperature will rise approximately 10 degrees.

Garnish with oranges. Cut between individual ribs to serve, serve with
stuffing.

Source: American Lamb Board


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