---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CROWN ROAST OF LAMB WITH CORN BREAD STUFFING
  Categories: Meats, Main dish, Microwave
       Yield: 8 servings
  
       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 t  Salt
     1/4 t  Pepper
       1 t  Dried rubbed sage
     1/8 t  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 Microwave 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
   165øF- 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 175ø to 180ø 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.
  
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