Lamb & Bulgur

(from the Los Angeles Times California Cookbook)

Ingredients Directions
  • 1/3 cup bulgur (cracked wheat)
  • 1 pound ground lean lamb
  • 1/3 cup minced onion
  • 1/8 teaspoon oregano
  • 1½ teaspoons salt
  • pepper
  • Nut Stuffing
  • 2 tablespoons butter or margerine

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.

Nut Stuffing

Ingredients Directions
  • ½ cup coarsely ground lamb
  • 1/3 cup pine nuts
  • 1/8 teaspoon salt
  • pepper
  • 1 tablespoon butter or margerine.

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.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Fri Jan 30 17:43:36 EST 1998