Crown Roast Of Lamb With Savory Fruit Stuffing

Total Time: 3 hrs 55 mins Preparation Time: 25 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 10
• 1 lamb loin crown roast (about 8-9 pounds, 14 ribs)
• 2 tablespoons vegetable oil
• 1 cup onion, diced
• 1 cup celery, diced
• 5 cups dry bread, cubes
• 4 medium apples, peeled cored and chopped
• 4 medium pears, peeled,cored and chopped
• 3/4 cup golden raisin
• 1/2 cup chopped pecans
• 1/4 cup prepared horseradish
• 1/2 cup chicken stock
• 1/4 cup butter or 1/4 cup margarine, melted
• 1 teaspoon ground sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 lb sweet italian sausage link, casings removed
• 1/4 cup butter
• 5 cups chopped onions
• 2 cups chopped celery
• 8 cups diced cored tart green apples
• 1 tablespoon dried rubbed sage
• 2 teaspoons dried thyme
• 1/2 teaspoon ground allspice
• 5 1/2 cups herbed cubed seasoned stuffing mix

Recipe

• 1 place lamb roast in roasting pan, resting on bone tips (like a rack).
• 2 insert a meat thermometer into the thickest part of the meat.
• 3 roast, uncovered, at 325°f for 1 1/2 hours.
• 4 in a medium skillet, heat vegetable oil.
• 5 sauté onions and celery until onions are golden.
• 6 transfer to a large bowl.
• 7 add remaining ingredients and toss well.
• 8 remove roast from oven; drain off excess fat.
• 9 turn roast right side up (bones facing up), and replace in pan.
• 10 fill cavity with stuffing.
• 11 spoon the rest of the stuffing into a greased baking dish.
• 12 bake stuffing uncovered with lamb roast for another 1 1/2 to 2 hours or until meat thermometer registers 160°f.
• 13 let roast stand 15 minutes, prior to slicing.
• 14 apple and sausage stuffing: saute sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes.
• 15 using slotted spoon, transfer sausage to large bowl.
• 16 add butter, onions and celery to skillet; saute until onions are tender, about 15 minutes.
• 17 add apples; saute until apples are tender but still hold shape, about 10 minutes.
• 18 add sage, thyme and allspice; saute for another minute.
• 19 add to sausage.
• 20 stir in stuffing mix.
• 21 season with salt and pepper, (stuffing can be made a day ahead; store in covered bowl, in refrigerator) generously butter 15x10-inch glass baking dish.
• 22 fill center of crown roast of lamb with stuffing (following above directions).
• 23 transfer remaining stuffing to prepared dish.
• 24 cover with foil and bake until heated through, about 40 minutes.