Crown Roast of Lamb

One 4-pound crown roast of lamb
Rub roast with salt and pepper
1 pound ground lamb
2 tablespoons minced onions
Fresh parsley sprigs (for garnish)
Whole spiced peaches (for garnish)

Preheat oven to 325F. Sprinkle roast with salt and pepper on rack in shallow roast pan bone end up. Combine stuffing mix, ground lamb and onion, mixing well. Spoon into the center of roast. Place a folded strip of aluminum foil over exposed ends of ribs. Roast at 325F for 1 hour and 45 minutes to 2 hours (30 minutes per pound) or until meat thermometer registers 175-180F. Garnish roast with parsley and peaches if desired.

Serves 8.

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Cajun Country -- New Iberia, Louisiana