1    4-5 lb crown roast of lamb,

           Shaped & tied, w/bone tips
           Frenched & trimmings ground
    1/2 c  Butter or margarine

    1/2 c  Finely chopped onion

    3/4 c  Finely chopped celery

      1 t  Salt

    1/4 t  Pepper

      1 t  Dried rubbed sage

    1/8 t  Garlic powder

      2 c  Crumbled cornbread,

           -freshly prepared
  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
  165C8F- 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 175C8 to 180C8 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.