some pepper 1/2 coarsely lamb 45 gr pine nuts 4 gr salt 40 gr butter 3/8 bulgur 1 lamb 24 gr onion 1 gr oregano 70 gr lamb 14 gr butter 170 gr lamb 9 pie
Instructions
Smooth surface of meat with wet hand. Cut into wedges before baking as crust forms during cooking. Dot with 2 tablespoons butter. Bake at 180ºC 25 to 30 minutes, or until meat reaches desired degree of doneness. (C) 1992 The Los Angeles Times