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Show " - nnnimM ii ' i i ' W ys '- c If ft-'.- ( fc ) - ,r'f Lamb is a great alternative to the traditional ham, pork or beef dinner. Not only does lamb taste good but it is also easy to prepare. A flavorful dish for the holidays is holiday crown roast of lamb with cornbread stuffing." By CHERIE HUBER Looking for a holiday alternative to that same bid: beef, poultry or pork dinner? Try adding lamb to your menu. Lamb is the fastest growing meat per capita consump-tion consump-tion for 1989 and because Of its virtues vir-tues will continue to grow in popularity through the 1990s. I Besides being very versatile, lamb is easy to prepare. Lamb also holds distinct health advantages because it is. still raised in the same way it has been for the last 7,000 years. . : : The American Lamb Council recommends oven,., roasting temperatures of 325 degrees for most cuts, and when using a meat thermometer, internal temperatures of 140 degrees for rare, 150 degrees for medium rare and. 160 degrees for medium. One of the most flavorful dishes of the holiday season is "Holiday Crown Roast of Lamb with Corn-bread Corn-bread Stuffing." This recipe combines com-bines the uniqueness of the crown roast with the classic taste of a festive fes-tive cornbread stuffing. It's a meal that will break through the winter doldrums with a spark of warmth. Holiday Crown Roast of Lamb with Cornbread Stuffing 2 strips bacon, diced 1 12 lbs ground American lamb (from.trimmings) " I teaspoon salt , 12 teaspoon pepper 14 teaspoon rosemary crushed 14 teaspoon thyme, crushed 14 teaspoon orange rind, grated ' 12 cup mushroom, sliced 3 cups cornbread, broken up , 12 cup pecans, chopped 13 cup dry sherry 13 cup water - 1 crown roast of American lamb, 14 ribs (about 7 lbs.) Cook bacon in skillet until lightly browned. Add ground lamb, seasonings season-ings and mushrooms. Cook until , meat is lightly browned; drain off drippings. Add cornbread, pecans, sherry and water, toss gendy.. , Place Iamb on rack in shallow roasting pan; fill center with stuffing. stuff-ing. Place excess : stuffing in shallow pan; cover and cook with roast Cover the rib ends of the roast with aluminum foil to prevent charring. char-ring. Roast at,; 450 degrees for 15 minutes; reduce heat to 325 degrees and cook 45 minutes or until meat , thermometer registers 140 degrees' for rarer Replace- foil with alter- nating paper frills and cherry tomatoes. 1 Place on platter. Garnish roast with miniature carrots and parsley.. Makes 6 to 8 servings. |