cup finely diced JARLSBERG or JARLSBERG LITE™ Cheese
cup dried cherries or dried cranberries
cup chopped parsley
teaspoon ground pepper
cup white wine or unsweetened apple juice
Pan Sauce (recipe follows)
Steamed baby carrots and leek bundles (optional)
Preheat oven to 325°F. Rub roast with salt and pepper. Place in shallow roasting pan; insert meat thermometer in thickest part of roast not touching bone. Roast 1 hour and 45 minutes or until thermometer registers 150°F.
While roast cooks, prepare stuffing. Cook leek and celery in butter 5 minutes; stir in apple and cook 3 minutes longer. Remove from heat. Crush or cut crispbreads into 1/2-inch pieces (about 2 cups). Place in large bowl; add cheese, cherries, parsley, salt, pepper and apple mixture; mix well. Sprinkle with wine; toss until evenly moistened.
Remove roast from oven. Spoon stuffing into center, mounding it. (Spoon any extra stuffing into small buttered casserole to bake along with roast.) Return roast to oven and roast 1 hour or until thermometer registers 170°F or slightly under. (Meat will continue to cook as it stands.) Remove roast to serving platter and keep warm. Let rest at least 10 minutes. Prepare Pan Sauce. To serve, carve between ribs. Decorate platter with steamed baby carrots and bundles of small leeks. Serve with Pan Sauce.
To deglaze roasting pan, add 1 cup water and 1/2 cup white wine. Place pan over medium-high heat. Cook and stir to loosen browned bits of food from pan; strain into small saucepan. Skim off fat. Bring to a boil. Blend 2 tablespoons flour with 3 to 4 tablespoons cold water to make a smooth paste. Add to boiling liquid, stirring constantly, until thickened. Lower heat and simmer on low 5 minutes. Add salt and pepper to taste. Makes about 1-1/2 cups.