Rinse bulgur and drain by squeezing handfuls at a time. Combine with lamb, onion, oregano, and salt, and season to taste with pepper. Mix well.
With wet hands press a layer of lamb mixture into a 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 a crust forms during cooking. Dot with butter.
Bake at 350° 25 to 30 minutes, or until meat reaches desired degree of doneness.
Serves: 4 to 6.
Combine lamb, nuts, and salt, and season to taste with pepper. Melt butter, add meat mixture, and cook, stirring to keep crumbly, until light brown.
Makes about ¾ cup.
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© 1998 Ronald Florence Last modified: Fri Jan 30 17:43:36 EST 1998