Herbed lamb loaf
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 4 | cups | Finely chopped fresh mushrooms |
| ¾ | cup | Finely chopped onion |
| 3 | Cloves garlic, minced | |
| ⅓ | cup | Chablis or other dry white wine |
| 2 | teaspoons | Dried whole thyme |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Dried whole rosemary, crushed |
| ¼ | teaspoon | Freshly ground pepper |
| ¼ | teaspoon | Crushed red pepper |
| 2 | Egg whites | |
| 1 | Egg | |
| 2 | pounds | Lean ground lamb |
| 1 | cup | Quick-cooking oats, uncooked |
| ¼ | cup | Chopped fresh mint |
| ¼ | cup | Chopped fresh parsley |
Directions
Coat a nonstick skillet with cooking spray; place over medium-low heat.
Add mushrooms, onion, and garlic; cover and cook 15 minutes or until tender. Increase heat to medium-high; cook, uncovered, 5 minutes, stirring frequently. Add Chablis, and cook 3 minutes, stirring frequently. Remove from heat, and set aside.
Combine thyme and next 6 ingredients in a bowl; stir well with a wire whisk. Add lamb and next 3 ingredients; stir well. Add mushroom mixture; stir well.
Shape into a 9- x 5-inch loaf; place on a rack coated with cooking spray.
Place rack in a shallow roasting pan. Bake at 350 deg for 1 hour and 15 minutes or until done. Let stand 5 minutes. Place on a plate; cover and chill 8 hours. Yield: 16 servings (serving size: ½-inch slice).
Per serving: 198 Calories; 14g Fat (65% calories from fat); 12g Protein; 5g Carbohydrate; 53mg Cholesterol; 179mg Sodium NOTES : Herbed Lamb Loaf can also be baked in a drainable loafpan.
Recipe by: Cooking Light, Sept 1993, page 70 Posted to MC-Recipe Digest V1 #419 by igor@... on Jan 28, 1997.