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Entertainment Food & Dining

Crown Roast of Lamb With Black Olive-and-Raisin Stuffing (2006)

If you have a good butcher, this dish from Baltimore International College chef instructor Greg Hare is not very difficult to prepare. It would be perfect to serve for holidays and other special occasions. (serves 6 to 10) 1 hotel rack of lamb, 6 to 10 pounds, in two sections, or one frenched... Baltimore Sun photo by Amy Davis