This recipe is from the Foodarama Party Book, from 1959.
- 1 double crown roast of lamb (14 to 17 ribs) filled with ground lamb
- 3 to 4 cups soft bread crumbs
- 1/4 cup butter or margarine, melted
- 1 1/2 tsp. salt
- Few grains pepper
- 1 medium onion, chopped
- 2 stalks celery, minced
- 2 cups canned crushed pineapple
Remove the ground meat from the center of roast. Cook ground meat in skillet over low heat until it loses its pink color. Stir and break it into small pieces with the side of a spoon as it cooks. Drain fat off meat and discard. Add next 7 ingredients to cooked meat; toss with two forks to make a stuffing. If stuffing is not moist enough, add a little water until the ingredients hold together. Form part of the stuffing into small balls, one ball for each rib. Chill balls. Fill center of crown with remaining stuffing. Place roast on rack in open pan. Cover tips of ribs to prevent burning.
Roast lamb in moderately low oven, 325°, about 4 hours. During last 45 minutes of cooking time, remove foil and place meat balls on tips of ribs. When roast is done, remove to chop plate. If desired, garnish lamb as shown, with pineapple chunks and parsley, and decorate top of roast with slices of sautéed lamb kidneys. Makes about 8 servings.