Crown Roast with Spring Rice Pilaf

Directions

• Finely grate peel from lemons. Juice lemons, reserving 1 teaspoon for sauce. In a small microwave-safe bowl, combine the spreadable fruit, soup mix, lemon peel and juice. Microwave, uncovered, on high for 30-60 seconds or until heated through.
• Place roast on a rack in a large shallow roasting pan. Brush fruit mixture over roast. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours.
• Meanwhile, in a large skillet, saute onion and mushrooms in butter until tender. Add asparagus; cook 1-2 minutes longer or until asparagus is crisp-tender. Add the broth, almonds, raisins and pepper. Bring to a boil. Stir in rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
• Carefully spoon stuffing into center of roast. Bake 30-45 minutes longer or until a thermometer reads 145°.
• Meanwhile, in a small microwave-safe dish, combine the sauce ingredients and reserved lemon juice. Microwave, uncovered, on high for 30-60 seconds or until heated through.
• Transfer roast to a serving platter. Let stand for 10-15 minutes. Remove foil. Cut between ribs to serve. Serve with sauce.