| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meats, Main dish | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Coarsely ground lamb |
| 1/3 | c | Pine nuts |
| 1/8 | ts | Salt |
| Pepper | ||
| 1 | tb | Butter or margarine |
| 1/3 | c | Bulgur |
| 1 | lb | Ground lean lamb |
| 1/4 | c | Minced onion |
| 1/8 | ts | Ground oregano |
| 1 1/2 | ts | Salt |
| Pepper | ||
| 2 | tb | Butter or margarine |
INSTRUCTIONS
NUT STUFFING LAMB Combine 1/2 cup lamb, nuts and 1/8 teaspoon salt. Season to taste with pepper. Melt 1 tablespoon butter, add meat mixture and cook, stirring to keep crumbly, until light brown. Meanwhile, rinse bulgur and drain by squeezing handfuls at a time. Combine with 1 pound lamb, onion, oregano and 1/2 teaspoon salt and season to taste with pepper. Mix well. With wet hands press layer of lamb mixture into 9-inch pie plate. Top with nut stuffing, then with another layer of meat. Smooth surface of meat with wet hand. Cut into wedges before baking as crust forms during cooking. Dot with 2 tablespoons butter. Bake at 350F 25 to 30 minutes, or until meat reaches desired degree of doneness. (C) 1992 The Los Angeles Times From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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