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Crown Roast of Lamb, Stuffed


  • 1/2 cup spicy brown prepared mustard
  • 1/2 teaspoon garlic powder
  • 18 rib crown roast of lamb (about 5 pounds)
  • 1 tablespoon soy sauce
  • 1 teaspoon ground thyme
  • 1/2 teaspoon ground ginger
  • Cherry tomatoes or olives (for garnish)


  1. Combine mustard, soy sauce, thyme, garlic and ginger. Rub meat (not bones) all over with mustard mixture and place in roasting pan.
  2. Refrigerate covered 1 1/2 to 2 hours or overnight.
  3. Remove meat from refrigerator and let come to room temperature, approximately 1 hour.
  4. Heat oven to 450 degrees F.
  5. Apple and Onion Dressing: Stuff center of roast with prepared dressing. Insert meat thermometer between two ribs, without touching bones. Reduce oven setting to 350 degrees F and bake for 15 minutes per pound or until thermometer registers 165 degrees F (medium).
  6. Transfer to meat platter and serve.

Alternative: Use Summer Vegetable Filling


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