Lamb-And-Barley Bake Recipe
Ingredients
| 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 | |
| Salt | 1 Teaspoon | |
| Salad herbs | 1 Teaspoon (Mixed) | |
| Butter/Margarine | 2 Tablespoon | |
| Onions | 1 Large, chopped (Around 1 Cup) | |
| Stewed tomatoes | 1 Pound | |
| Chopped parsley | 1⁄4 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 mg20.3%
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
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.
Chef
