Recipes
Crown Roast of Lamb with Sausage Mushroom Stuffing
-
-
Celebrate a special occasion with this pretty, savory dish
-
- Yield:
- 6-8
-
- Ingredients:
- 1 (4-6 lb.) crown roast
- 1/2 c. Spectrum olive oil
- 1/2 lb. Italian sausage, casing removed
- 1 lb. mushrooms, chopped
- 11/2 c. chopped onion
- 1 c. diced celery
- 1 clove garlic, minced
- 11/2 c. Imagine Organic Low Sodium Beef Broth
- 1 pkg. Arrowhead Mills Organic Stuffing Express
- 1 c. blanched slivered almonds, toasted
- Chianti Glaze (see below)
-
- Directions:
- Preheat Oven to 325° F. Place crown roast in shallow roasting pan and set aside.
- Heat oil in large saucepan. Add sausage,crumbling into pan, sauté until browned. Add mushrooms, onions, celery and garlic, cook for 5 minutes or until tender.
- Stir in broth and bring to a boil. Add Arrowhead Mills Organic Stuffing, toss well. Stir in almonds.
- Stuff the center of the crown roast, but not too tightly. Place remainder of stuffing in 1 quart covered baking dish; set aside.
- Cover center and rib ends with foil to prevent excess browning.
- Roast for 11/2 – 2 hours or until meat thermometer registers 150° F for medium rare. During the last 30 minutes of baking, baste lamb with Chianti Glaze and heat remaining dish of stuffing.
-
-
-