18 oz Well-trimmed lamb from loin 2 tb Minced fresh basil
-chop 1 tb Minced fresh oregano
12 ts Medium ground cracked wheat 1 tb Minced fresh marjoram
-* 1/2 ts Salt
12 ts Water 1/4 ts Freshly ground pepper
1/4 c Minced green onion 1 pn Red pepper flake
1/4 c Minced fresh parsley
garnish cherry tomato garnish sliced cucumber garnish sliced lemon
garnish fresh sprigs basil
Cut lamb into 1-inch cubes and grind in processor to consistency of
hamburger using on/off turns. Transfer to large bowl. Sprinkle with 2
teaspoons wheat and then 2 teaspoons water; knead into meat, punching
down with fist and turning. Repeat with remaining wheat and water in
5 more additions, kneading in green onion, parsley, basil, oregano,
marjoram, salt, pepper and red pepper flakes with last addition. Line
small round-bottomed bowl with plastic. Fill with lamb, smoothing
top. Cover tightly with plastic. Refrigerate up to 3 hours before
serving.
Unmold lamb in center of platter. Sprinkle with additional minced,
fresh herbs and green onion. Surround with tomatoes, cucumber and
lemon and garnish with basil sprig. Serve with garlic toast.
*Available at natural foods stores.
Yields
6 servings