| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Sandwiches | 10 | Servings |
INGREDIENTS
| 3 | lb | Lean boneless leg of lamb |
| 1 | c | Chopped onion |
| 1 | c | Water |
| 1 | Clove garlic, minced | |
| 1/2 | ts | Pepper |
| 1 | ds | Hot sauce |
| 6 | oz | Tomato paste, (1 can) |
| 4 | oz | Chopped green chiles, (1 can) undrained |
| 1 1/2 | oz | Hamburger buns, (10) split |
INSTRUCTIONS
Trim fat from lamb. Place lamb and next 3 ingredients in a large Dutch oven. Bring to a simmer; cover and cook over low heat 2 hours or until lamb is tender. Remove lamb from pan, reserving 2 cups liquid. Separate lamb into bite-sized pieces; shred meat with 2 forks. Combine lamb, reserved cooking liquid, pepper, and next 3 ingredients in Dutch oven. Cover and cook over low heat 30 minutes, stirring occasionally. Spoon 1/2 cup lamb mixture onto bottom halves of buns; top each with top half of bun. Yield: 10 servings. Per serving: 284 Calories; 19g Fat (60% calories from fat); 21g Protein; 8g Carbohydrate; 74mg Cholesterol; 97mg Sodium Recipe by: Cooking Light, June 1994, page 125 Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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