INGREDIENTS: SERVES 4
2-3 lamb breasts with the ribs attached, about 3-4 pounds. Open a pocket in the breast between the
meat and the rib bones to allow for filling.
1 large yellow onion
1/2 cup butter or margarine
1 cup coarse milled bulghour or Alaฎ
1 and 1/2 cup water
1/2 cup Armenian or Italian parsley [flat leaf]
1 teaspoon fresh mint leaves [minced]
1 teaspoon fresh basil leaves [minced]
Salt and pepper to taste
PREPARATION:
Saute the onion in the butter or margarine until translucent and golden. Add the above, the bulghour,
water and the rest of the seasonings except parsley to the boiling water. Turn off heat and allow 20
-25 minutes until water is absorbed. Allow to cool long enough to handle, add the parsley and then fill
the lamb breast with the bulghour mixture. Bake in an open baking dish or pan at 350 degrees for 1/2
hour or until golden brown. Serve with a green garden salad.
PREPARATION TIME: 25 MINUTES
COOKING TIME: 30 MINUTES
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Saute the onion in the butter or margarine until translucent and golden. Add the above, the bulghour, water and the rest of the seasonings except parsley to the boiling water. Turn off heat and allow 20 -25 minutes until water is absorbed. Allow to cool long enough to handle, add the parsley and then fill the lamb breast with the bulghour mixture. Bake in an open baking dish or pan at 350 degrees for 1/2 hour or until golden brown. Serve with a green garden salad.
PREPARATION TIME: 25 MINUTES
COOKING TIME: 30 MINUTES
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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