Breast of lamb with fruited rice stuffing
Lamb Rice Stuffing
Last updated 6/12/2012 1:10:28 AM. Recipe ID 37689. Report a problem with this recipe.
Title: Breast of lamb with fruited rice stuffing
Yield: 1 Servings
2 tb Corn oil
4 lb Breast of lamb (cut into
Serving sized pieces &
Trimmed of fat)
Salt & pepper
3 c Cooked rice
1/2 c Chopped apricots
1 c Diced green apples
1/3 c Chopped green onions & tops
1 tb Lemon juice
1/2 c Sunflower seeds
1/2 c Dry white wine
1 c Water
Apple sections (for
Heat pressure cooker; add oil & brown pieces of lamb on med heat.
Remove lamb; sprinkle both sides with salt & pepper. Combine in 1
quart bowl: rice, apricots, diced apples, onions, lemon juice &
sunflower seeds. Place 2 pieces of lamb, cavity side up, in bottom of
pressure cooker; fill each with rice mixture. Make third layer of
lamb & rice. (Do not fill cooker over 2/3 full.) Pour wine & water
down the side of cooker, not over lamb & rice; close cover securely &
place pressure regulator on vent pipe. Cook 12 minutes. Cool cooker
at once. Carefully remove stuffed lamb breasts to heated plates; pour
a little liquid over each. Garnish with apple sections.
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