Lamb, Crown Roast of

Lamb, Crown Roast of

Meats

1 crown roast,prepared by the butcher
1 tsp. salt
1/4 tsp. ground pepper
STUFFING
1 onion, chopped
3/4 cup chopped celery
4 cups hot mashed potatoes

1 cup fine dry bread crumbs
2 tbsp. bacon fat
1/2 tsp. salt
1/2 tsp. rosemary
1/4 tsp. black pepper
1/8 tsp. garlic powder

Rub salt and pepper over both sides of meat and stand on rack in a shallow pan.

Fry the onion until softened. Combine all the ingredients and spoon into centre of the crown. Cover top of stuffing with foil. Wrap ribs with foil. Bake at 325F for 2 3/4 hours. Remove foil from ribs and stuffing. Bake for another hour.

Gravy may be made from the pan drippings.