Crown Roast of Lamb with Orange Cranberry Stuffing
Recipe courtesy of the American Lamb Board.
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, dried cherries, or raisins, soaked in hot water for 15 minutes, drain well
1 (11-ounce) can mandarin oranges, drained
- 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°F (190°C) 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°F for medium-rare, 160°F for medium or 170°F for well, and stuffing is heated through. Cover and let stand 10 minutes. Internal temperature will rise approximately 10°F.
- Garnish with oranges. Cut between individual ribs to serve; serve with stuffing.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 534; Total Fat: 22g; Cholesterol: 125mg; Total Carbs: 41g; Fiber: 4g; Protein: 41g; Sodium: 705mg.
Recipe and photograph courtesy of the American Lamb Board.