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Lamb Ring Filled with Creamy Spinach

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Submitted by tiamaria

YIELD

4 servings

PREP

20 min

COOK

45 min

READY

1 hrs

Ingredients

1 1
CAN CAN TOMATOES *
2 907.2
POUNDS G GROUND LAMB
½ 118
CUP ML BREAD CRUMBS
italian style
¼ 59
CUP ML ONIONS
chopped
1 1
EACH EACH EGGS
1 ½ 7.5
TEASPOONS ML SALT
¾ 3.8
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML THYME *
2 2
PACKAGES PACKAGES SPINACH
1 237
CUP ML SOUR CREAM
dairy
1 1
PACKAGE PACKAGE CREAM CHEESE
2 3E+1
TABLESPOONS ML MARGARINE
melted
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML NUTMEG
ground
¼ 59
CUP ML KETCHUP

Directions

Chop tomatoes into small pieces. Mix together tomatoes and all juices with lamb, bread crumbs, onion, egg, 1 teaspoon salt, ½ teaspoon pepper and thyme in medium bowl.

Mix well. Place mixture in 1½ to 2 quart ring mold.

Make an indentation along inside and outside rims of mold to allow for cooking juices.

Place on jelly roll pan.

Bake in 350℉ (180℃). oven for 1 hour.

Meanwhile, make spinach filling. Thoroughly blend all remaining ingredients but ketchup in ovenproof dish.

After lamb mold has baked 30 minutes, begin baking filling for 30 minutes.

Remove lamb mold from oven. Drain excess juices and invert onto serving platter.

Spoon creamy spinach filling into center. Heat ketchup and spoon over lamb ring.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 508g (17.9 oz)
Amount per Serving
Calories 1010 64% from fat
 % Daily Value *
Total Fat 72g 111%
Saturated Fat 32g 161%
Trans Fat 0g
Cholesterol 315mg 105%
Sodium 1926mg 80%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 16%
Sugars g
Protein 135g
Vitamin A 288% Vitamin C 73%
Calcium 31% Iron 52%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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