Ingredients
- 9 pie (plate)
- 1 lamb (ground lean)
- 1/2 coarsely lamb (ground)
- 3/8 bulgur
- 1 pound lamb
- 1/2 cup lamb
- 3/8 c pine nuts
- 3 tb butter
- 1/4 c onion (minced)
- 1 tablespoon butter
- 1 5/8 ts salt
- 1/8 ts oregano (ground)
- some pepper
Smooth surface of meat with wet hand. Cut into wedges before baking as crust forms during cooking. Dot with 2 tablespoons butter. Bake at 350F 25 to 30 minutes, or until meat reaches desired degree of doneness. (C) 1992 The Los Angeles Times
