Crown Roast with Apple Stuffing

This is amost elegant dish, whether you make it with pork or lamb. Serve it with roasted potatoes and steamed string beans or baby carrots.

1 Crown Roast of Lamb or Pork (approx. 4 lbs. / 1.8 kg)*
1 teas. / 5 mL Watkins Garlic Salt
1 teas. / 5 mL Watkins Black Pepper
6 Tbsp. / 90 mL Butter
1 Tbsp. / 15 mL Watkins Onion Flakes
1 Tbsp. / 15 mL Watkins Poultry Seasoning
1/2 teas. / 2.5 mL freshly-ground Watkins Sea Salt
1/4 teas. / 1.2 mL Watkins Black Pepper
1 Cup / 250 mL Chopped Celery
3 Cups / 750 mL Dry Bread Cubes
3 Cups / 750 mL Chopped Unpeeled Red Apple
1/2 Cup / 125 mL Chopped Walnuts
Bacon or Side Pork

Rub roast with garlic salt and pepper; place in large shallow roasting pan. In large skillet, melt butter and saute onion flakes about 1 minute. Remove from heat and add poultry seasoning, salt and pepper; mix well. Add celery, bread cubes, apples and nuts; mix lightly but thoroughly. Fill roast with apple stuffing. Place bacon on top of rib ends to prevent charring. Cover top of roast and stuffing lightly with foil. Roast at 350*F / 180*C for 30 to 35 mintues per pound. Using two spatulas, move to serving platter. Remove bacon and replace with paper frills. Allow 2 ribs per serving. Makes 8 servings.

*Note from Kitchen: Call your butcher or local meat department in advance, as he / she may have to special order or take time to prepare this roast.

Nutritional Information Per Serving: Calories 700; Protein 62g; Carboyhydrates 15g; Sodium 630mg; Fat 42g: Saturated Fat 19g: Cholesterol 222mg; Dietary Fiber 2g

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