| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meats | 1 | Servings | |
INGREDIENTS
| 2 | tb | Corn oil |
| 4 | lb | Breast of lamb (cut into |
| Serving sized pieces & | ||
| Trimmed of fat) | ||
| Salt & pepper | ||
| 3 | c | Cooked rice |
| 1/2 | c | Chopped apricots |
| 1 | c | Diced green apples |
| 1/3 | c | Chopped green onions & tops |
| 1 | tb | Lemon juice |
| 1/2 | c | Sunflower seeds |
| 1/2 | c | Dry white wine |
| 1 | c | Water |
| Apple sections (for | ||
| Garnish) |
INSTRUCTIONS
Heat pressure cooker; add oil & brown pieces of lamb on med heat. Remove lamb; sprinkle both sides with salt & pepper. Combine in 1 quart bowl: rice, apricots, diced apples, onions, lemon juice & sunflower seeds. Place 2 pieces of lamb, cavity side up, in bottom of pressure cooker; fill each with rice mixture. Make third layer of lamb & rice. (Do not fill cooker over 2/3 full.) Pour wine & water down the side of cooker, not over lamb & rice; close cover securely & place pressure regulator on vent pipe. Cook 12 minutes. Cool cooker at once. Carefully remove stuffed lamb breasts to heated plates; pour a little liquid over each. Garnish with apple sections. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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