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Lamb-And-Barley Bake Recipe
|Barley||1 Cup (16 tbs) (Medium Variety)|
|Mushroom mix||2 Ounce (Beef Flavor)|
|Water||5 Cup (80 tbs)|
|Lamb patties||2 Pound, ground|
|Eggs||2 , beaten|
|All-purpose flour||2 Tablespoon|
|Salad herbs||1 Teaspoon (Mixed)|
|Onions||1 Large, chopped (Around 1 Cup)|
|Stewed tomatoes||1 Pound|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Calories 408 Calories from Fat 224
% Daily Value*
Total Fat 25 g38.4%
Saturated Fat 11.9 g59.5%
Trans Fat 0 g
Cholesterol 60.9 mg
Sodium 413.3 mg17.2%
Total Carbohydrates 27 g9%
Dietary Fiber 4.3 g17.1%
Sugars 5.4 g
Protein 20 g40.8%
Vitamin A 8.1% Vitamin C 15.2%
Calcium 5.7% Iron 8.7%
*Based on a 2000 Calorie diet
Simmer, stirring several times, 30 minutes, or until barley is tender and almost all liquid is absorbed.
Spoon into a 12-cup baking dish.
2 Break up lamb patties and combine with eggs, flour, salt and salad herbs in a large bowl; mix lightly until well blended.
Shape into 24 small balls.
3 Brown in butter or margarine in a large frying pan; remove with a slotted spoon and place in baking dish.
Pour all drippings from pan, then measure 2 tablespoonfuls and return to pan.
4 Stir in onion; saute until soft.
Stir in tomatoes; heat to boiling.
Pour over meat mixture; stir lightly to mix.
Do not cover.
5 Bake in hot oven (400Â°) for 45 minutes, or until bubbly.
Sprinkle with parsley.