• 8  slices enriched white bread,toasted and cubed
• 1  unpared red apple, cored and diced
• 1¹/₂ tablespoons coarsely chopped mint or 1¹/₂ teaspoons dried mint flakes
• ³/₄ teaspoon poultry seasoning
• ¹/₂ teaspoon salt
• 6  tablespoons butter
• ¹/₂ cup chopped celery
• ¹/₄ cup chopped onion
• ¹/₂ cup water
• 1  lamb rib crown roast (5 to 6 pounds)

1. Combine toasted bread cubes, apple, mint, poultry seasoning, and salt in a large bowl.
2. Heat butter in a saucepan. Mix in celery and onion and cook about 5 minutes. Pour over bread mixture along with water; toss lightly.
3. Place lamb on a rack, rib ends up, in a shallow roasting pan. Fill center with stuffing.
4. Roast in a 325 ํF oven about 2¹/₂ hours, or until a meat thermometer registers 175 ํ to 180 ํF (depending on desired degree of doneness).
5. Place roast on a heated serving platter. Prepare gravy, if desired. Accompany with Parsley-Buttered New Potatoes and Butter-Sauced Asparagus.

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