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Breast of Lamb with Fruited Rice Stuffing

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.


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