Ingredients Jump to Instructions ↓

  1. 1 4-5 lb crown roast of lamb,

  2. 2 c Crumbled cornbread,

  3. 1/8 t Garlic powder

  4. 1 t Dried rubbed sage

  5. 1/4 t Pepper

  6. 1 t Salt

  7. 3/4 c Finely chopped celery

  8. 1/2 c Finely chopped onion

  9. 1/2 c Butter or margarine

  10. Frenched & trimmings ground

  11. Shaped & tied, w/bone tips

  12. freshly prepared

Instructions Jump to Ingredients ↑

  1. Remove ground lamb from crown roast and crumble it into a medium-sized, heat-resistant, non-metallic bowl.

  2. Heat, uncovered, in Microwave Oven 5 minutes, stirring frequently to break up meat.

  3. Drain fat and set meat aside.

  4. In a small, heat-resistant, non-metallic bowl, melt butter in Microwave Oven 1 minute.

  5. Add onion and celery and heat, uncovered, in Microwave oven 5 minutes or until vegetables are tender.

  6. Stir in salt, pepper, sage and garlic powder.

  7. Add vegetable mixture and crumbled cornbread to cooked lamb.

  8. Toss to combine thoroughly.

  9. Place roast in a shallow, heat-resistant, non-metallic baking dish.

  10. Spoon stuffing into center of crown roast.

  11. Heat, uncovered, in Microwave Oven 30 minutes or until a meat thermometer inserted in the meat between two ribs registers 165F- DO NOT PLACE THERMOMETER IN MICROWAVE OVEN.

  12. Cover meat with aluminum foil and allow to stand at room temperature 20 to 30 minutes or until internal temperature reaches 175 to 180 F.

  13. If necessary or desired, crown roast may be returned to Micro-wave Oven for longer cooking.


  15. Place paper frills on bone tips before serving.

  16. From _The New Deluxe Sharp Microwave Oven Cookbook_


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