Crown Roast of Lamb, Stuffed

1/2 cup spicy brown prepared mustard
1/2 teaspoon garlic powder
18 rib crown roast of lamb (about 5 pound)
1 tablespoon soy sauce
1 teaspoon ground thyme
1/2 teaspoon ground ginger
Cherry tomatoes or olives (for garnish)

Combine mustard, soy sauce, thyme, garlic and ginger. Rub meat (not bones) all over with mustard mixture and place in roasting pan. Refrigerate covered 1 1/2 to 2 hours or overnight. Remove meat from refrigerator and let come to room temperature, approximately 1 hour.

Heat oven to 450 degrees F.

Apple and Onion Dressing:
Stuff center of roast with prepared dressing. Insert meat thermometer between two ribs, without touching bones. Reduce oven setting to 350 degrees F and bake for 15 minutes per pound or until thermometer registers 165 degrees F (medium).

Transfer to meat platter and serve. Recipe in this section.

Summer Vegetable Filling:
Cover "crown" bones with foil to prevent discoloration. Crumple a ball of aluminum foil and place in the center of the lamb to help keep the shape during baking. Reduce oven setting to 350 degrees F and bake 35 minutes per pound. When the roast has 1 more hour to bake, remove from oven and discard foil ball (not the foil on bones). Stuff the center with prepared filling and return to 350 degree F oven for final hour of baking.

When done, transfer the roast to meat platter and remove foil from bones. Garnish roast by piercing a hole halfway through each tomato (use a small knife) then pushing a tomato onto each rib bone. (Olives may be used in place of the tomatoes.) Recipe is in this section.