>stuffing:
Cook onions with
d toss well.
Remove roast from oven; drain off
ack with aluminum foil and place in roasting pan. Place crown roast, bone
5 to 10 minutes. Season stuffing with lemon juice, salt, and pepper
o 325\u00b0. Season meat with salt and pepper. Place meat
min.
Coat lamb with olive oil and season. Reserve
50\u00b0F.
For the stuffing, melt the butter in a
TO MAKE STUFFING: Melt 1/4 cup
allspice with oil to form a paste.
Place roast in pan
b>crown roast generously.
Rub with a little sage.
Fill center of crown roast with stuffing
br>Beat the egg whites with an electric beater, in a
d rub into the roast.
Place flat in
hird of the stuffing. Roll the remaining stuffing into 16 balls
Two rack ribs can be substituted for the crown roast. Tie each rack in a circle.
Place bone tips up on rack in open shallow roasting pan, packing stuffing in center.
ke bacon, onion and sage stuffing, heat butter in large skillet
make the lemon parsley stuffing, melt butter in a
Season roast and place in shallow pan in preheated 325\u00b0 oven. Wrap bone
tips
with
foil
to
prevent
overbrowning. Roast, uncovered, 2
hours.
Saute
celery and onion in butter about 3 minutes.
Remove from heat and cool.
epared Matzo Walnut and Mushroom stuffing recipe #126858 to use for the
Preheat oven to 425\u00b0F. Combine salad dressing, 1 tsp lemon zest, 2 tbsp lemon juice, rosemary, garlic and mustard.
Place roast on a baking sheet and brush inside and out with dressing mixture. Roast for 30-35 mins, or until internal temperature is 130\u00b0F. Let rest for 15 mins before carving.
00\u00b0F.
To make stuffing, heat olive oil in frying