Lamb & Spinach Pocket Sandwiches Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 lbs: Ground lean lamb,
1/2 cup: Chopped onion,
2 tbsp: Soy sauce,
2 tbsp: Prepared mustard,
1/2 tsp: Celery seed,
1/2 tsp: Dill seed,
2 tbsp: Minced parsley,
2: Hard cooked eggs, thinly sliced
1 can: Ripe olives,sliced, 2 oz
4: Pocket bread rounds, 6"wide
1 cup: Thin cucumber slices,
SAUCE
1 cup: Unflavored nonfat yogurt,
1/4 cup: Cooked, crumbled bacon
2 tbsp: Sunflower seed,
Directions:
In a bowl, mix lamb, onion, soy, mustard, celery seed, dill seed and
parsley. Shape 8 patties, each 4" wide; place egg and olives equally
in center of 4. Pinch remaining patties on top to seal. On a rack in
a broiler pan, broil 4" from heat until down to your taste, about 5
minutes a side for medium. Fill bread equally with meat, spinach,
cucumber, and sauce.
Per serving: 628 calories; 41 grams protein; 30 grams fat; (10 grams
saturated fat); 48 grams carbohydrates; 1,420 milligrams sodium; 207
milligrams cholesterol.
*** SAUCE ***
Mix yogurt, bacon and sunflower seed.
~ Barbara Keenan, Fort Morgan, Colorado.
Source from luhu.jp
parsley. Shape 8 patties, each 4" wide; place egg and olives equally
in center of 4. Pinch remaining patties on top to seal. On a rack in
a broiler pan, broil 4" from heat until down to your taste, about 5
minutes a side for medium. Fill bread equally with meat, spinach,
cucumber, and sauce.
Per serving: 628 calories; 41 grams protein; 30 grams fat; (10 grams
saturated fat); 48 grams carbohydrates; 1,420 milligrams sodium; 207
milligrams cholesterol.
*** SAUCE ***
Mix yogurt, bacon and sunflower seed.
~ Barbara Keenan, Fort Morgan, Colorado.
Source from luhu.jp
Tags
Sandwiches