|Bread crumbs||1 1⁄4 Cup (20 tbs)|
|Milk||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Ground lamb||2 Pound|
|Mushrooms||1 1⁄2 Cup (24 tbs), quartered|
|Parsley||1 Tablespoon, chopped|
In a bowl, soak bread in milk.
Mix in eggs, lamb, salt and pepper.
Refrigerate 1 hour.
Shape into 6-8 patties.
Wrap each one with a bacon slice.
Secure with a toothpick.
In a non stick frying pan, brown patties 5 minutes or so on both sides.
Meanwhile, in a frying pan, melt butter.
Fry pineapple slices and mushrooms to a nice golden brown color.
Place pineapple and lamb patties on a serving dish.
Garnish with mushrooms.
Sprinkle with parsley.