Lamb Patties With Dill Sauce
|Egg||1 , beaten|
|Rolled oats||1⁄4 Cup (4 tbs)|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Ground lamb||1 1⁄2 Pound|
|Onion||1 Tablespoon, chopped|
|All purpose flour||2 Tablespoon|
|Dill weed||1⁄2 Teaspoon, dried|
|Milk||1 Cup (16 tbs)|
|Parmesan cheese||2 Tablespoon, grated|
In bowl combine egg, oats, the 1/4 cup onion, 1 teaspoon salt, and pepper.
Add lamb; mix well.
Shape into 6 patties about 4 inches in diameter each.
Arrange patties in 12 x 7 1/2 x 2-inch baking dish.
Cover and cook at HIGH for 4 minutes, rotating dish after 2 minutes.
Turn patties over and rearrange.
Cook at HIGH for 3 minutes more.
In 2-cup measure combine the 1 tablespoon onion and butter.
Cook, uncovered, at HIGH for 1 1/2 minutes till tender but not brown.
Stir in flour, dillweed, paprika, and the Vs teaspoon salt.
Add milk all at once.
Cook, uncovered, at HIGH for 2 1/2 minutes stirring every 30 seconds till thickened and bubbly.
Stir in Parmesan cheese.
Spoon sauce over patties.