Atkins Ranch Festive Lamb Crown Roast

INGREDIENTS:

2-3 Atkins Ranch Lamb Racks,

1 cup apple juice

chined and frenched

STUFFING:

1 medium onion, finely diced

1 stalk celery, finely diced

1 carrot, finely diced

8 sliced mushrooms

1 zucchini, finely diced

2 cloves garlic, crushed

2 cups whole-wheat breadcrumbs

1 tsp dried sage

½ tsp dried thyme

½ tsp dried marjoram

Salt and pepper to taste

1 egg, lightly beaten

2 tbsp butter

Extra: Maraschino cherries, cherry tomatoes or paper cutlet frills for decoration.

Prepare the crown roast, sew ends together to form crown or have the butcher prepare it for you. Cover tips with foil and place a ball of foil in the center to keep the shape of the crown.
Preheat oven to 350⁰ F. Place roast in roasting pan and baste with apple juice. Roast for 30 minutes; baste with apple juice while cooking.
Stuffing: Heat a little butter in sauté pan and sauté carrot, onion, celery, zucchini, mushroom and garlic for 2 minutes. Remove from heat and add the rest of the ingredients, mix thoroughly.
After roasting the lamb for 30 minutes, remove foil ball from the center and replace with the stuffing. Baste with any remaining apple juice.
Continue to roast for a further 30 minutes or till meat thermometer is 145⁰F for rare, 160⁰F for medium.
Remove lamb from oven and let stand, covered, 5 minutes before serving.
Remove foil from tips and replace with cherries, tomatoes or paper frills before serving.

Serve with: New potatoes, green beans tomato and onion salad, or vegetables of your choice.

Serves: 4-6