Crown Roast Of Lamb With Sweet Potato Stuffing

Directions

1. The Cook & Kitchen staff are wrapping up our holiday culinary offerings from Australia today. When Christmas Day is over in Australia, it does not mean which the festivities of the holidays have ended.
2. The day after Christmas is Boxing Day in Great Britain. This observance originated in England, as a special pleasure for poor tenants, servants, and shopkeepers who did not get much chance to celebrate the holidays. Boxes were filled with clothing and other personal items, and donation boxes emptied while gifts and monies were distributed to the less fortunate u who were often invited to partake of a fine dinner as well.
3. In Australia today, Boxing Day is a national holiday which features a variety of sporting events. . . a wide variety, including boxing, sailing, football, swimming, surfing, volleyball, and cricket! The spectacular harbor at Sydney features world-class yacht racing; and another grand meal featuring today's recipe may well be served at Yacht Clubs everywhere.
4. 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 min or possibly till tender. Drain well, peel, and mash.
5. Meanwhile, arrange crown roast of lamb in a roasting pan and season lightly with salt and freshly grnd black pepper.
6. To prepare the stuffing, mix together the mashed sweet potatoes, sherry, Large eggs, minced onion, and parsley in the pot in that the sweet potatoes were boiled. Fill the lamb cavity with the stuffing mix, and cover loosely with foil.
7. Bake in a pre-heated 350-F degree oven for one hour, removing the foil about halfway through baking. Serve hot.