breast of lamb with fruited rice stuffing

Categories
Meats
Yield
1 Servings
MeasureIngredient
2 tablespoons Corn oil
4 pounds Breast of lamb (cut into
  Serving sized pieces &
  Trimmed of fat)
  Salt & pepper
3 cups Cooked rice
½ cup Chopped apricots
1 cup Diced green apples
⅓ cup Chopped green onions & tops
1 tablespoon Lemon juice
½ cup Sunflower seeds
½ cup Dry white wine
1 cup Water
  Apple sections (for
  Garnish)

Heat pressure cooker; add oil & brown pieces of lamb on med heat.

Remove lamb; sprinkle both sides with salt & pepper. Combine in 1 quart bowl: rice, apricots, diced apples, onions, lemon juice & sunflower seeds. Place 2 pieces of lamb, cavity side up, in bottom of pressure cooker; fill each with rice mixture. Make third layer of lamb & rice. (Do not fill cooker over ⅔ full.) Pour wine & water down the side of cooker, not over lamb & rice; close cover securely & place pressure regulator on vent pipe. Cook 12 minutes. Cool cooker at once. Carefully remove stuffed lamb breasts to heated plates; pour a little liquid over each. Garnish with apple sections.

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