Lamb & Bulgur
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Stuffing | |||
| ½ | cup |
lamb
ground |
*
|
| ⅓ | cup |
pine nuts
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | tablespoon |
butter
or margarine |
|
| Lamb | |||
| ⅓ | cup |
cracked wheat (bulgur)
|
*
|
| 1 | pound |
lamb
lean |
|
| ¼ | cup |
onions
minced |
|
| ⅛ | teaspoon |
oregano
ground |
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | tablespoons |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Stuffing | |||
| 118 | ml |
lamb
ground |
*
|
| 79 | ml |
pine nuts
|
|
| 0.6 | ml |
salt
|
|
| 15 | ml |
butter
or margarine |
|
| Lamb | |||
| 79 | ml |
cracked wheat (bulgur)
|
*
|
| 453.6 | g |
lamb
lean |
|
| 59 | ml |
onions
minced |
|
| 0.6 | ml |
oregano
ground |
|
| 7.5 | ml |
salt
|
|
| 3E+1 | ml |
butter
or margarine |
|
Directions
Combine ½ cup lamb, nuts and ⅛ 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 ½ 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 350℉ (180℃) F 25 to 30 minutes, or until meat reaches desired degree of doneness.
