Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  crown roast of lamb shaped & tied -- w/bone tips
                        -- frenched &
                        -- trimmings ground,
                        -- up to 5-pounds
     1/2           cup  butter or margarine
     1/2           cup  finely chopped onion
     3/4           cup  finely chopped celery
  1           teaspoon  salt
     1/4      teaspoon  pepper
  1           teaspoon  dried rubbed sage
     1/8      teaspoon  garlic powder
  2               cups  crumbled cornbread -- prepared

Preparation:

1. Remove ground lamb from crown roast and crumble it into a medium-sized, heat-resistant, non-metallic bowl. 2. Heat, uncovered, in Microwave Oven 5 minutes, stirring frequently to break up meat. Drain fat and set meat aside. 3. In a small, heat-resistant, non-metallic bowl, melt butter in Microwave Oven 1 minute. 4. Add onion and celery and heat, uncovered, in Microwave oven 5 minutes or until vegetables are tender. 5. Stir in salt, pepper, sage and garlic powder. 6. Add vegetable mixture and crumbled cornbread to cooked lamb. Toss to combine thoroughly. 7. Place roast in a shallow, heat-resistant, non-metallic baking dish. Spoon stuffing into center of crown roast. 8. Heat, uncovered, in Microwave Oven 30 minutes or until a meat thermometer inserted in the meat between two ribs registers 165xF- DO NOT PLACE THERMOMETER IN MICROWAVE OVEN. 9. Cover meat with aluminum foil and allow to stand at room temperature 20 to 30 minutes or until internal temperature reaches 175x to 180x F. 10. If necessary or desired, crown roast may be returned to Micro-wave Oven for longer cooking. DO NOT PLACE ALUMINUM FOIL OR MEAT THERMOMETER IN MICROWAVE OVEN. 11. Place paper frills on bone tips before serving.

Nutritional Information:

860 Calories (kcal); 92g Total Fat; (93% calories from fat); 3g Protein; 11g Carbohydrate; 248mg Cholesterol; 3149mg Sodium