Breast of lamb with fruited rice stuffing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Corn oil |
| 4 | pounds | Breast of lamb (cut into |
| Serving sized pieces & | ||
| Trimmed of fat) | ||
| Salt & pepper | ||
| 3 | cups | Cooked rice |
| ½ | cup | Chopped apricots |
| 1 | cup | Diced green apples |
| ⅓ | cup | Chopped green onions & tops |
| 1 | tablespoon | Lemon juice |
| ½ | cup | Sunflower seeds |
| ½ | cup | Dry white wine |
| 1 | cup | Water |
| Apple sections (for | ||
| Garnish) | ||
Directions
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 ⅔ 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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