Breast of Lamb with Fruited Rice Stuffing

Category: Main Dish

Cuisine: American

Ready in 2 hours

Ingredients

4 lb Breast of lamb (cut into

1 tb Lemon juice

Trimmed of fat)

2 tb Corn oil

3 c Rice cooked

1 c Diced green apples

1 c Water

Garnish)

1/2 c Chopped apricots

1/3 c Chopped green onions & tops

1/2 c Dry white wine

Apple sections (for

salt and pepper to taste

1/2 c Sunflower seeds

Serving sized pieces &


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 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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