Title: Herbed Lamb Loaf
Categories: Meats
Yield: 16 Servings

Vegetable cooking spray
4 c Finely chopped fresh
-mushrooms
3/4 c Finely chopped onion
3 Cloves garlic, minced
1/3 c Chablis or other dry white
-wine
2 ts Dried whole thyme
1 ts Salt
1/2 ts Dried whole rosemary,
-crushed
1/4 ts Freshly ground pepper
1/4 ts Crushed red pepper
2 Egg whites
1 Egg
2 lb Lean ground lamb
1 c Quick-cooking oats, uncooked
1/4 c Chopped fresh mint
1/4 c Chopped fresh parsley

Coat a nonstick skillet with cooking spray; place over medium-low heat.

Add mushrooms, onion, and garlic; cover and cook 15 minutes or until
tender. Increase heat to medium-high; cook, uncovered, 5 minutes, stirring
frequently. Add Chablis, and cook 3 minutes, stirring frequently. Remove
from heat, and set aside.

Combine thyme and next 6 ingredients in a bowl; stir well with a wire
whisk. Add lamb and next 3 ingredients; stir well. Add mushroom mixture;
stir well.

Shape into a 9- x 5-inch loaf; place on a rack coated with cooking spray.
Place rack in a shallow roasting pan. Bake at 350 deg for 1 hour and 15
minutes or until done. Let stand 5 minutes. Place on a plate; cover and
chill 8 hours. Yield: 16 servings (serving size: 1/2-inch slice).

Per serving: 198 Calories; 14g Fat (65% calories from fat); 12g Protein; 5g
Carbohydrate; 53mg Cholesterol; 179mg Sodium

NOTES : Herbed Lamb Loaf can also be baked in a drainable loafpan.

Recipe by: Cooking Light, Sept 1993, page 70

Posted to MC-Recipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.