Stuffed Crown Roast of Lamb 
Makes 8 Servings

  • Crown of Lamb, allowing at least 2 ribs per person
  • ¾ lb. ground lamb (supplied with crown)
  • ½ cup raisins
  • 2-3 tablespoons sherry
  • 1 cup cooked rice
  • ⅓ cup cooked peas
  • ⅓ cup cooked corn
  • ¼ cup chopped cooked red and green bell peppers
  • 1 onion, medium dice
  • 3-4 tablespoons butter
  • ¼ cup almonds skinned, sliced and lightly toasted
  • 1 tablespoon chopped mixed herbs (rosemary and thyme)

    Preheat oven to 450 degrees
  1. Remove decorated ground lamb, paper chopholders, and foils from crown. Except for foil, after cooking replace ground lamb stuffing and chopholders as your presentation to your guest. Stuffing is cooked separately from crown.
  2. Season crown with salt and pepper. Place crown on rack and in roasting pan and cook for 10 minutes at 450 degrees. After 10 minutes reduce heat to 350 degrees for about 25 minutes or until an instant-read thermometer reads 145 for medium-rare, or to your preference.
  3. Meanwhile, prepare stuffing. In a small bowl, soak the raisins in the sherry. Fry ground lamb in skillet, breaking into small pieces with spatula. Combine cooked rice with cooked lamb and mix in the peas, corn and bell peppers. Cook the diced onion gently in the butter until golden brown. Add to rice and lamb etc., along with lightly browned almonds and sherry-soaked raisins, followed by the herbs.
  4. When crown roast is cooked, remove from oven. Put on serving dish and fill the center with the stuffing. Replace the paper chopholders and toothpick frills and serve with a green vegetable and gravy made with the roasting juices and red currant jelly. Carve down between bones allowing 2 per person.
16-rib crown serves about 8 people