1    4-5 lb crown roast of lamb,
Shaped & tied, w/bone tips
Frenched & trimmings ground
1/2 c  Butter or margarine
1/2 c  Finely chopped onion
3/4 c  Finely chopped celery
1 ts Salt
1/4 ts Pepper
1 ts Dried rubbed sage
1/8 ts Garlic powder
2 c  Crumbled cornbread,
-freshly prepared

1. Remove ground lamb from crown roast and crumble it into a medium-sized,
heat-resistant, non-metallic bowl. 2. Heat, uncovered, in e Oven 5
minutes, stirring frequently to break up meat. Drain fat and set meat
aside. 3. In a small, heat-resistant, non-metallic bowl, melt butter in
Microwave Oven 1 minute. 4. Add onion and celery and heat, uncovered, in
Microwave oven 5 minutes or until vegetables are tender. 5. Stir in salt,
pepper, sage and garlic powder. 6. Add vegetable mixture and crumbled
cornbread to cooked lamb. Toss to combine thoroughly. 7. Place roast in a
shallow, heat-resistant, non-metallic baking dish. Spoon stuffing into
center of crown roast. 8. 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. 9. 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. 10. If necessary or
desired, crown roast may be returned to Micro-wave Oven for longer cooking.
DO NOT PLACE ALUMINUM FOIL OR MEAT THERMOMETER IN MICROWAVE OVEN. 11. Place
paper frills on bone tips before serving.