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Ingredientes
- 2 Tbsp. Corn oil
- 4 lb Breast of lamb (cut into Serving sized pcs & Trimmed of fat) Salt & pepper
- 3 c. Cooked rice
- 1/2 c. Minced apricots
- 1 c. Diced green apples
- 1/3 c. Minced green onions & tops
- 1 Tbsp. Lemon juice
- 1/2 c. Sunflower seeds
- 1/2 c. Dry white wine
- 1 c. Water Apple sections (for Garnish)
Direcciones
- Heat pressure cooker; add in oil & brown pcs of lamb on med heat.
- Remove lamb; sprinkle both sides with salt & pepper. Combine in 1 qt bowl: rice, apricots, diced apples, onions, lemon juice & sunflower seeds. Place 2 pcs of lamb, cavity side up, in bottom of pressure cooker; fill each with rice mix. Make third layer of lamb & rice. (Don't fill cooker over 2/3 full.) Pour wine & water down the side of cooker, not over lamb & rice; close cover securely & place pressure regulator on vent pipe. Cook 12 min. Cold cooker at once. Carefully remove stuffed lamb breasts to heated plates; pour a little liquid over each. Garnish with apple sections.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 888g | |
| Calories 1282 | |
| Calories from Fat 419 | 33% |
| Total Fat 48.51g | 61% |
| Saturated Fat 5.65g | 23% |
| Trans Fat 0.08g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 941mg | 27% |
| Total Carbs 171.51g | 46% |
| Dietary Fiber 10.2g | 34% |
| Sugars 21.62g | 14% |
| Protein 22.63g | 36% |
