Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Crown Roast Of Lamb with Sweet Potato Stuffing

1 1/4 lb Sweet Potatoes; scrubbed; cooked, peeled, and mashed
1 Crown Roast of Lamb with 16 Cutlets
Salt and freshly ground Black Pepper
2 1/2 tb Sherry
2 Whole Eggs; slightly beaten
1 c Onion; finely chopped
2 tb Fresh Parsley; chopped


In a large pot of lightly salted water, bring the sweet potatoes to a boil over a high-heat setting. Reduce heat to medium and boil for about 20 minutes or until tender. Drain well, peel, and mash.


Meanwhile, arrange crown roast of lamb in a roasting pan and season lightly with salt and freshly ground black pepper.


To prepare the stuffing, mix together the mashed sweet potatoes, sherry, eggs, chopped onion, and parsley in the pot in which the sweet potatoes were boiled. Fill the lamb cavity with the stuffing mixture, and cover loosely with foil.


Bake in a pre-heated 350-F degree oven for one hour, removing the foil about halfway through baking. Serve warm.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.