Yield: 16 Servings
|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|
|½ teaspoon||Dried whole rosemary, crushed|
|¼ teaspoon||Freshly ground pepper|
|¼ teaspoon||Crushed red pepper|
|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.