Crown Roast of Lamb

• 2 racks of lamb, tied into a crown roast, minimum 12 cutlets
• 12 cup button mushroom
• 2 tablespoons water, hot
• 2 cups dry breadcrumbs
• 12 cup chopped celery
• 2 tablespoons grated onions
• 4 tablespoons butter
• salt and pepper, to taste
• bacon, slices

1. Preheat oven to 350F.
2. Cook mushrooms for ten minutes.
3. Combine with next six ingredients; stuff the crown roast.
4. Wrap bacon around rib ends to prevent charring and arrange a few slices across the top of the stuffing.
5. Roast for 30 to 35 minutes per pound.
6. Remove string and replace bacon from rib ends with paper frills.
7. **Variations: Instead of stuffing, place crown upsided down in roasting pan (it won't be necessary to wrap rib ends as they won't char) and roast.
8. Fill roasted crown with any of the following cooked vegetables: peas, carrots, whole cauliflower, mashed potatoes or any combination.

lamb, button mushroom, water, breadcrumbs, celery, onions, butter, salt, bacon

Taken from www.food.com/recipe/crown-roast-of-lamb-319278 (may not work)