Tuesday, February 13, 2007

Lamb & Leek Loaf

Leek & Lamb Loaf
Adapted from a traditional recipe of Sephardic Jews from Thessaloniki, Greece
(Submitted by Karen Selwyn from ``Hellenic Hanukkah'' by Myra Chanin and Ethel Hofman, Philadelphia Enquirer on-line edition, 12/1/99)

Prep time: 20 minutes
Roast time: 10-15 minutes

Serves 4

2 slices toasted multigrain bread with crusts removed
1 pound leeks
2 tablespoons chicken stock or water
1 lb/450g ground lamb
¾ teaspoon ground cinnamon
¾ teaspoon dried parsley
2 egg
Salt & freshly ground black pepper to taste
oil for frying

1. In the bowl of a food processor with the metal blade, chop the bread into bread crumbs and reserve. Discard the green part of the leeks, coarsely chop white part and, in a sieve, rinse off sand. Remove to a microwavable bowl, add 1 tablespoon stock and microwave on high for 2½ minutes. Return to food processor bowl.

2. Brown lamb in a nonstick frying pan with the remaining tablespoon stock, breaking up lumps and frying until all the liquid is absorbed and meat is browned.

3. Add lamb, bread crumbs, cinnamon, parsley, egg, salt and pepper to the leeks in the food processor bowl and process with off-on pulses until combined.

4. Heat 3 tablespoons olive oil in a heavy frying pan; when oil sizzles, fry 1 tablespoon amounts of leek-lamb mix as small flat pancakes, turning them so they brown well on both sides.

5. Or a more South Beach Diet friendly version: Preheat the oven to 400°F/200°C

6. Line a lipped cookie sheet with foil for easy clean up and form a loaf 1/2” high and about 3” wide on the center of the sheet.

7. Bake for 10-12 minutes. Cut into slices and serve.

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