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Crown Roast of Lamb
with Apricot Stuffing

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crown roast of lamb, 16 ribs
16 salt pork cubes
1 medium-sized onion, chop
5 tablespoons butter
1 cup chopped celery
1/2 cup dried apricots
4 cups soft bread crumbs
1 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 cup water


Have roast prepared at market. Put salt pork on each rib to keep from charring. Brown minced onion in butter, add celery, apricots, crumbs, seasoning and water. Fill crown with mixture. roast in open roaster. Moderate oven, 350 degrees F., about 2 1/2 hours.

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