| 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 |
t |
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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