Scottish lamb haggis

Yield: 6 Servings

Measure Ingredient
1 pounds Boneless lamb shoulder or
\N \N Breast, cut into pieces, or
\N \N Use ground lamb
½ pounds Lamb liver; cut into pieces
½ cup Water
1 small Onion; coarsely chopped
1 large Egg
¾ teaspoon Salt
¾ teaspoon Pepper, black
½ teaspoon Sugar
¼ teaspoon Ginger, ground
⅛ teaspoon Cloves, ground
⅛ teaspoon Nutmeg, ground
1 cup Oats, rolled, old fashioned

Heat oven to 350-F. Grease an 8½ by 4 ½ inch loaf pan.

In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined. Add the remaining half of the lamb and the oats; process until well combined.

Spoon lamb mixture into the greased pan; pat surface to level. Bake 45 to 55 minutes or until center feels firm when gently pressed. Cool 5 minutes in pan; un-mold onto platter; slice and serve.

Notes: This skinless haggis is planned for American tastes, yet contains many of the ingredients found in the real thing. You can un-mold the loaf and serve it in place of the purchased haggis recipes.

Source: Country Living, March, 1991

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