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:
        1. Preheat Oven to 325° F. Place crown roast in shallow roasting pan and set aside.
        2. 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.
        3. Stir in broth and bring to a boil. Add Arrowhead Mills Organic Stuffing, toss well. Stir in almonds.
        4. Stuff the center of the crown roast, but not too tightly. Place remainder of stuffing in 1 quart covered baking dish; set aside.
        5. Cover center and rib ends with foil to prevent excess browning.
        6. 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.