1 (4-6 lb.) crown roast
1/2 lb. hot or mild Italian sausage
1/2 c. olive oil
1 lb. mushrooms, chopped
1 1/2 c. chopped onion
1 c. diced celery
1 clove garlic, minced
1/2 c. water
1 (7 oz.) pkg. seasoned cubed stuffing
1 c. blanched slivered almonds, toasted
Chianti Glaze

Place roast on rack in shallow pan; set aside. Heat oil in large saucepan; remove sausage from skin and crumble in pan. Brown sausage; add mushrooms, onions, celery and garlic. Cook 5 minutes or until tender. Stir in 1/2 cup water, bring to boil. Add stuffing, toss well. Stir in almonds.

Stuff center of crown roast without packing too tightly. Cover center and rib ends with foil to prevent excess browning. Place remainder of stuffing in 1-quart covered baking dish; set aside.

Roast lamb at 325 degrees for 1 1/2 to 2 hours or until meat thermometer registers 150 degrees for medium rare. The last 30 minutes, baste lamb with Chianti Glaze and heat remaining dish of stuffing. 6-8 servings.

CHIANTI GLAZE:

1/2 c. Chianti wine
2 tbsp. lemon juice
1/2 c. dark brown sugar
1 tsp. Worcestershire
1/2 c. ketchup

Combine ingredients. Stir over medium heat until smooth.