Yield: 4 Servings
|1¼ pounds||Ground lean lamb|
|½ cup||Chopped onion|
|2 tablespoons||Soy sauce|
|2 tablespoons||Prepared mustard|
|½ teaspoon||Celery seed|
|½ teaspoon||Dill seed|
|2 tablespoons||Minced parsley|
|2 \N||Hard cooked eggs,thinly sliced|
|1 can||Ripe olives,sliced (2 oz)|
|4 \N||Pocket bread rounds (6\"wide)|
|1 cup||Thin cucumber slices|
|1 cup||Unflavored nonfat yogurt|
|¼ cup||Cooked,crumbled bacon|
|2 tablespoons||Sunflower seed|
In a bowl, mix lamb, onion, soy, mustard, celery seed, dill seed and parsley. Shape 8 patties, each 4" wide; place egg and olives equally in center of 4. Pinch remaining patties on top to seal. On a rack in a broiler pan, broil 4" from heat until down to your taste, about 5 minutes a side for medium. Fill bread equally with meat, spinach, cucumber, and sauce.
Per serving: 628 calories; 41 grams protein; 30 grams fat; (10 grams saturated fat); 48 grams carbohydrates; 1,420 milligrams sodium; 207 milligrams cholesterol.
*** SAUCE ***
Mix yogurt, bacon and sunflower seed.
~ Barbara Keenan, Fort Morgan, Colorado.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini