Lamb Patties With Dill Sauce Recipe
Ingredients
| Egg | 1 , beaten | |
| Pepper | 1 Dash | |
| Rolled oats | 1⁄4 Cup (4 tbs) | |
| Onion | 1⁄4 Cup (4 tbs), chopped | |
| Salt | 1 Teaspoon | |
| Ground lamb | 1 1⁄2 Pound | |
| Onion | 1 Tablespoon, chopped | |
| Butter | 1 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Dill weed | 1⁄2 Teaspoon, dried | |
| Paprika | 1⁄2 Teaspoon | |
| Salt | 1⁄8 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated |
Nutrition Facts
Serving size: Complete recipe
Calories 2581 Calories from Fat 1743
% Daily Value*
Total Fat 194 g298.3%
Saturated Fat 88.1 g440.4%
Trans Fat 0 g
Cholesterol 783.4 mg261.1%
Sodium 3235.8 mg134.8%
Total Carbohydrates 58 g19.5%
Dietary Fiber 5.3 g21%
Sugars 15.6 g
Protein 145 g289.6%
Vitamin A 48.7% Vitamin C 11.8%
Calcium 82.6% Iron 88.9%
*Based on a 2000 Calorie diet
Directions
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.
Chef
