crown roast of lamb with sausage stuffing

Ingredients

• Servings: 8
• 5 1/2 pounds crown roast of lamb
• 2 tablespoons butter
• 12 ounces lamb sausage
• 1 onion, chopped
• 4 cups dry french breadcrumbs
• 1 (7 ounce) can steamed chestnuts, chopped
• 1/2 cup low-sodium chicken broth
• 1/2 cup chopped parsley
• 2 teaspoons dried sage
• 2 teaspoons dried thyme
• salt and pepper to taste
• 2 cups low-sodium chicken broth
• 1 1/2 cups dry
• 3 slices bacon
• 3 tablespoons butter, softened
• 1 1/2 tablespoons all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs


• preheat oven to 350 degrees f (175 degrees c). butter one 8x8x2 inch glass baking dish and set aside.
• cover roasting rack with aluminum foil and place in roasting pan. place crown roast, bone ends up, on foil lined rack. bake at 350 degrees f (175 degrees c) for 1 hour.
• prepare the stuffing by melting 2 tablespoons butter in a large skillet over medium-high heat. add sausage and onion; cook until sausage is crumbled and fully cooked. remove from heat. stir in bread crumbs, chestnuts, chicken broth, parsley, sage, thyme, salt and pepper. mix well.
• boil 2 cups broth and in large saucepan until reduced by half.
• place the bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble, and set aside.
• in the same skillet over medium high heat, melt 3 tablespoons butter. add flour; mix and cook until golden brown. add broth mixture and boil until slightly thickened, about 5 minutes. add bacon; season with salt and pepper.
• remove lamb from oven and fill cavity with stuffing; cover stuffing with foil. transfer remaining stuffing to prepared baking dish.
• place roast and extra stuffing in oven. bake until thermometer inserted into center of lamb registers 145 degrees f (63 degrees c), about 1 hour. baste roast occasionally with drippings. transfer roast to serving platter and cover.
• carve lamb between the bones into chops. serve with stuffing and gravy.