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Lamb Stuffed Pickle Rolls Recipe
|Ground lamb||1 1⁄2 Pound (675 Grams)|
|Bread||250 Milliliter (1 Cup)|
|Egg||1 , beaten|
|Tomato sauce/Cream of tomato soup||250 Milliliter (1 Cup)|
|Dry mustard||1 Teaspoon|
|Dill pickles||2 Large|
|Oil||15 Milliliter (1 Tablespoon)|
|Cream of celery soup||8 Ounce (27 Milliliter)|
|Dill pickle juice||60 Milliliter (1/4 Cup)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 3172 Calories from Fat 1813
% Daily Value*
Total Fat 202 g311.4%
Saturated Fat 78.8 g394.1%
Trans Fat 0 g
Cholesterol 718.9 mg
Sodium 5299.1 mg220.8%
Total Carbohydrates 177 g58.9%
Dietary Fiber 19.2 g76.9%
Sugars 19.5 g
Protein 150 g300.6%
Vitamin A 77.2% Vitamin C 89.4%
Calcium 48.4% Iron 123.3%
*Based on a 2000 Calorie diet
– In a bowl, combine ground lamb, bread, egg, tomato sauce, mustard, salt, and pepper.
– Slice dill pickles lengthwise into thin slivers; wrap each pickle around ground lamb mixture and shape into rolls.
– In a skillet, heat oil, melt butter and cook lamb rolls then place in ovenproof dish.
– In a separate bowl, combine cream of celery soup, dill pickle juice, and parsley and pour over lamb rolls, then bake for approximately 25 minutes.