| 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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