Crown Roast Romano
- 1 4-5 lb. lamb crown roast
- 1 pkg. prepared poultry stuffing
- 1/2 bottle Bernsteins' Italian Dressing
- 1/4 cup dry white wine
Have butcher French rib ends (cut meat back an inch) and tie into a crown (2 ribs per serving). Combine dressing and wine and brush meat on all sides. Prepare stuffing according to package directions, substituting 1/4 cup of the marinade mixture for some of the liquid. Place roast ribs down in a shallow baking pan. Insert meat thermometer between ribs and into center of thickest part of meat, being sure it does not touch bone or is in fat. Start lamb roasting at 300 degrees F. Meanwhile, wrap stuffing in buttered foil and secure well to insure moisture stays in. After lamb has cooked an hour, place stuffing in oven in a separate pan. Continue to cook lamb until thermometer reaches 170-175 degrees F for medium, or about 2 1/2 hours total time. About 1/2 hour before roast is done, remove from oven and pour fat from pan. Turn roast rib ends up and fill cavity with stuffing. Brush roast again with remaining marinade, including stuffing top. Return to oven to finish cooking. For well done, allow thermometer to reach 180 degrees F. Remove roast to a heated platter and garnish crown top with parsley and a ring of olives. Carve at table separating each rib from top to bottom. Roast should be so flavorful and moist that it needs no additional table sauce. Serves 4-6. Variations: Add sliced mushrooms or diced water chestnuts to dressing and substitute dry sherry for white wine.