Herbed lamb loaf

Yield: 16 Servings

Measure 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

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.

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