| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Meats |
16 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 4 |
c |
Finely chopped fresh mushrooms |
| 3/4 |
c |
Finely chopped onion |
| 3 |
|
Cloves garlic, minced |
| 1/3 |
c |
Chablis or other dry white wine |
| 2 |
ts |
Dried whole thyme |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Dried whole rosemary, crushed |
| 1/4 |
ts |
Freshly ground pepper |
| 1/4 |
ts |
Crushed red pepper |
| 2 |
|
Egg whites |
| 1 |
|
Egg |
| 2 |
lb |
Lean ground lamb |
| 1 |
c |
Quick-cooking oats, uncooked |
| 1/4 |
c |
Chopped fresh mint |
| 1/4 |
c |
Chopped fresh parsley |
INSTRUCTIONS
Coat a nonstick skillet with cooking spray; place over medium-low heat.
Add mushrooms, onion, and garlic; cover and cook 15 minutes or until
tender. Increase heat to medium-high; cook, uncovered, 5 minutes, stirring
frequently. Add Chablis, and cook 3 minutes, stirring frequently. Remove
from heat, and set aside.
Combine thyme and next 6 ingredients in a bowl; stir well with a wire
whisk. Add lamb and next 3 ingredients; stir well. Add mushroom mixture;
stir well.
Shape into a 9- x 5-inch loaf; place on a rack coated with cooking spray.
Place rack in a shallow roasting pan. Bake at 350 deg for 1 hour and 15
minutes or until done. Let stand 5 minutes. Place on a plate; cover and
chill 8 hours. Yield: 16 servings (serving size: 1/2-inch slice).
Per serving: 198 Calories; 14g Fat (65% calories from fat); 12g Protein; 5g
Carbohydrate; 53mg Cholesterol; 179mg Sodium
NOTES : Herbed Lamb Loaf can also be baked in a drainable loafpan.
Recipe by: Cooking Light, Sept 1993, page 70
Posted to MC-Recipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.
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