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Lamb-Stuffed Pickle Rolls
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1 1/2 lbs. ground lamb
1 cup fresh bread crumbs
1 egg slightly beaten
1 cup tomato sauce or tomato soup
2 tsp. dry or prepared mustard
2 large dill pickles
1 Tbls. oil
1 tsp. butter
8 oz. cream of celery soup
1/4 cup dill pickle juice
1 Tbls. chopped parsley
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Preheat oven to 350 degrees F.
In large bowl combine lamb, bread, egg, tomato sauce, and 1 tsp. mustard. Form into small pickle-width logs about 2 inches thick.
Slice dill pickles lengthwise thin enough to wrap. Wrap each pickle around lamb logs. Secure with toothpicks or leave seam side down.
In a skillet qickly sear rolls in oil and butter.
In a separate bowl combine the other tsp mustard, celery soup, pickle juice, and parsley and pour over lamb rolls. Bake for approx. 30-40 minutes.
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Preparation Time: 1 hour |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Janet Heberling
Pennsylvania
United States |
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| This recipe has been viewed 4370 times. |
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