Lamb-And-Barley Bake Recipe

Summary

Servings8Cuisine
MethodInterest Group

Ingredients

 Barley1 Cup (16 tbs) (Medium Variety)
 Mushroom mix2 Ounce (Beef Flavor)
 Water5 Cup (80 tbs)
 Lamb patties2 Pound, ground
 Eggs2 , beaten
 All-purpose flour2 Tablespoon
 Salt1 Teaspoon
 Salad herbs1 Teaspoon (Mixed)
 Butter/Margarine2 Tablespoon
 Onions1 Large, chopped (Around 1 Cup)
 Stewed tomatoes1 Pound
 Chopped parsley1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

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

Directions

1 Combine barley, mushroom mix and water in a large saucepan; heat to boiling; cover.
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 (400°) for 45 minutes, or until bubbly.
Sprinkle with parsley.
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