Breast of lamb with fruited rice stuffing
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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.
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      Title: Breast of lamb with fruited rice stuffing
 Categories: Meats
      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
           Garnish)
 
  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.
  
  File




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Recipe ID 37689 (Apr 03, 2005)

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