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Ingredientes
- 2 Tbsp. Virgin extra virgin olive oil
- 3 Tbsp. Butter
- 4 x Garlic cloves, crushed
- 2 med Onions, finely minced
- 1/2 c. Finely minced fresh Italian parsley
- 1 tsp Fennel seeds
- 2Â 1/2 lb Lean grnd lamb
- 1 lb Grnd warm sausage, casing removed
- Â Â Juice of 1 lime
- 1/4 c. Dry vermouth
- 3/4 c. Dry bulgur wheat, soaked for 30 min in water to cover
- 2 lrg Large eggs, lightly beaten
- 3 Tbsp. Ketchup
- 1 tsp Sesame oil
- 2 Tbsp. Dry mint
- 1 tsp Grnd allspice
- 1/4 tsp Dry rosemary
- 1 tsp Grnd cinnamon
- 1/2 tsp Grated nutmeg
- 1/8 tsp Black pepper
- 2 Tbsp. Worcestershire sauce
- 1/4 c. Toasted pine nuts
- 1/3 c. Pistachios
- 3 Tbsp. Bay leaves, split in half
Direcciones
- Preheat oven to 375'F. Thoroughly coat a Bundt pan with extra virgin olive oil.
- In a large saute/fry pan, heat the extra virgin olive oil and 2 Tbsp. of butter.
- Add in the garlic and onions. Saute/fry till the onions are transluscent, about 3 min. Add in the parsley and fennel seeds.
- Remove half the onion mix and combine with the grnd lamb in a large bowl. Set aside the other half of the onion mix.
- Add in the grnd sausage to the saute/fry pan, and brown. Add in the lime juice and vermouth. Remove from the heat. Add in this mix to the reserved onion mix. Set aside.
- Squeeze the excess water from the bulur wheat. Mix with the lamb. Add in the Large eggs, ketchup, sesame oil, mint, allspice, rosemary, cinnamon, nutmeg, black pepper and Worcestershire sauce. Mix well. Divide this mix in half. Press half the lamb mix into the pan. Arrange the sausage mix on top of the lamb. Sprinkle the pine nuts and pistachios proportionately over the sausage layer.
- Press the other half of the lamb mix on top of the nut layer. Dot the loaf with the remaining Tbsp. of butter and place the broken bay leaves on top of the loaf.
- Bake for 1 hour or possibly till done. Remove the bay leaves. Let the loaf sit for 15 min before inverting it onto a round serving platter.
- Serves 8-10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 10 servings | |
| Calories 618 | |
| Calories from Fat 442 | 72% |
| Total Fat 49.39g | 62% |
| Saturated Fat 18.97g | 76% |
| Trans Fat 0.1g | |
| Cholesterol 166mg | 55% |
| Sodium 482mg | 20% |
| Potassium 567mg | 16% |
| Total Carbs 14.06g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.7g | 2% |
| Protein 29.53g | 47% |
