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Crown Roast of Lamb with Sweet Potato Stuffing


1 1/4 lb. Sweet Potatoes; scrubbed, cooked, peeled, and mashed
1 Crown Roast of Lamb with 16 Cutlets
Salt and freshly ground Black Pepper
2 1/2 tablespoon Sherry
2 whole Eggs, slightly beaten
1 cup Onion, finely chopped
2 tablespoon fresh Parsley, chopped

Serves 8

In a large pot of lightly salted water, bring the sweet potatoes to a boil over a high-heat setting. Reduce heat to medium and boil for about 20 minutes or until tender. Drain well, peel, and mash.

Meanwhile, arrange crown roast of lamb in a roasting pan and season lightly with salt and freshly ground black pepper.

To prepare the stuffing, mix together the mashed sweet potatoes, sherry, eggs, chopped onion, and parsley in the pot in which the sweet potatoes were boiled. Fill the lamb cavity with the stuffing mixture, and cover loosely with foil.

Bake in a pre-heated 350-F degree oven for one hour, removing the foil about halfway through baking. Serve warm.




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