1 Crown roast of pork, about 8 to 9 lbs Salt and Black Pepper Green rice stuffing (my recipie is listed below) Stuffed olives, orange slices and parsley for garnish. Green Rice Stuffing: In a skillet, saute 1 cup of thinly sliced green onions in 2 Tbsp. heated margarine or butter. Cook stirring for about 3 to 5 min. Add 1/2 cup chopped parsley. Cook 2 to 3 min. longer. Add to 4 cups of hot cooked seasoned rice. The Pork: Have the butcher tie or ither buy a crown roast of pork that is already tied (I prefer to tie my own). Wipe with a damp paper towel. Cover tips of ribs with foil to keep them from charring. Rub the roast with salt and black pepper. Place in foil lined roasting pan. Roast at 400 degrees for 10 minutes, reduce heat to 375 degrees and continue roasting uncovered for about 2 hours or until a meat thermometer registers 175 to 180 degrees. Juices should run clear with no trace of rosy color. Meanwhile, prepare green rice stuffing. Transfer roast to serving platter. Remove the string from the roast, and wrap a strip of foil around the base of the roast. Spoon the rice stuffing into the center and garnish thr ribs with stuffed olives skewered in place with toothpicks. Surround the platter with orange slices and parsley. Note: This is awesome served with Stuffed tomatoes, glazed onions with butter lemon asparagus and ither a lemon meringe pie or lemon souffle for dessert.
4 to 6 Blade bone lamb chops, about 1/2 an inche thick 3 Tbsp. Lemon juice White pepper 1 tsp. dried thyme leaves 1 1/2 Tbsp. margarine or butter 1/2 Tbsp. Of salad oil salt and lemon wedges for garnish Trim the excess fat from the lamb chops, if necessary. Place in a single layer on a rimmed baking sheet. Drizzle with 2 Tbsp. of the lemon juice. Sprinkle lightly with white pepper, then evenly with the thyme. Refrigerate to let flavors soak in for 1/2 to 1 hour. In mixture of heated margarine or butter and oil in a large heavy frying pan. Cook lamb chops over moderately high heat until well browned on both sides, 3 to 4 min. per side. Salt to taste. Remove chops to a warm platter. Pour off and discard fat in pan. Add remaining lemon juice to pan, stirring to dissolve brown drippings. Drizzle mixture over chops, and garnish with the lemon wedges. Note: Although I do not eat lamb chops, I have cooked them for "lots" of people and each hastold me that they "love" them when I've done them this way. I usually serve them with mashed potaotes or rice pilaf and sliced fresh tomatoes on the side..
