Crown Roast of Lamb with Orange Cranberry Stuffing

• From: American Lamb Board

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

Few dishes inspire as much applause when brought to the table as a stunning crown roast.

Directions

• 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 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 degrees.
• Garnish with oranges. Cut between individual ribs to serve; serve with stuffing.