Lamb Loin Roast
|Lamb loin roast||3 Pound|
|Rice||1 Cup (16 tbs) (Blue Rose)|
|Ground beef/Lamb||1 Cup (16 tbs)|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Sliced almonds||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Cinnamon stick||1 Inch|
|Yogurt||1 Cup (16 tbs)|
When you buy the meat, have your butcher cut a pocket in the lamb roast.
Sprinkle the outside and inside of the roast with salt and pepper.
Soak the rice with cold, salty water.
Meanwhile, prepare the filling by combining the ground meat, nuts and spices.
Stir in the washed rice, mixing well.
Fill the pocket with the stuffing.
Skewer the pocket shut or sew with a large needle and thread.
Place the roast in a large heavy pan.
Cover with water and add the remaining cooking ingredients.
Bring to boil over high heat.
Reduce heat and simmer one hour.
Drain the liquid.
Transfer the lamb to a lightly greased roasting pan.
Spread the yogurt evenly over the meat and roast at 350 degrees about thirty minutes or until nicely browned.