Crown Roast Of Lamb with Corn Bread Stuffing

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

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