1 crown roast of lamb or pork (approx. 4
pounds/1.8 kg)*
1 tsp/5 mL Watkins Garlic
Salt
1 tsp/5 mL Watkins Black
Pepper
6 tbsp/90 mL butter
1 tbsp/15 mL Watkins
Onion Flakes
1 tbsp/15 mL Watkins
Poultry Seasoning
1/2 tsp/2.5 mL freshly-ground Watkins Sea Salt
1/4 tsp/1.2 mL Watkins
Black Pepper
1 cup/250 mL chopped celery
3 cups/750 mL dry bread cubes
3 cups/750 mL chopped unpeeled red apple
1/2 cup/125 mL chopped walnuts
Bacon or side pork
Rub roast with garlic salt and pepper; place
in large shallow roasting pan. In large skillet, melt butter and sauté onion flakes about
1 minute. Remove from heat and add poultry seasoning, salt and pepper; mix well. Add
celery, bread cubes, apples and nuts; mix lightly but thoroughly. Fill roast with apple
stuffing. Place bacon on top of rib ends to prevent charring. Cover top of roast and
stuffing lightly with foil. Roast at 350°F/180°C for 30 to 35 minutes per pound. Using
two spatulas, move to serving platter. Remove bacon and replace with paper frills. Allow 2
ribs per serving.
Makes 8 servings.
*Note from Kitchen: Call your butcher or local meat department in advance, as they may
have to special order or take time to prepare this roast.
Makes 8 servings.
Nutrition Facts
Calories 700, Protein 62 g, Carbohydrates 15 g, Sodium 630 mg, Fat 42 g, Saturated Fat 19
g, Cholesterol 222 mg, Dietary Fiber 2 g
