LAMB LOAF
Serves 6.
Adapted from the Nov. 1, 1972, edition of Taste.
• 2 slices bread
• 1/2 c. milk
• 1 egg, slightly beaten
• 11/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
LAMB LOAF
November 18, 2009 at 6:12PM
• 4 slices bacon
• 1/2 c. chopped onion
• 2 tbsp. chopped green pepper
• 1/4 c. minced celery
• 11/2 lb. ground lamb
• Canned peach slices for garnish
Directions
Preheat oven to 350 degrees. Trim and discard crusts from bread, tear bread into small pieces and place bread pieces in a large bowl. Add milk, egg, salt and pepper and let stand until bread is mushy. Using a fork, beat mixture until well blended.
Meanwhile, in a frying pan over medium heat, fry bacon until crisp. Reserve bacon fat in skillet, transfer bacon to a paper towel-lined plate and cool.
Increase heat to medium-high and sauté onion, green pepper and celery in bacon fat until vegetables soften, about 4 to 5 minutes. Crumble bacon and add to bread mixture.
Add sautéed onion mixture and ground lamb to bread mixture and, using your hands, mix until all ingredients are thoroughly blended. Transfer mixture to a loaf pan and bake 65 minutes.
Remove from oven and garnish top of loaf with peach slices. Return loaf to oven and bake an additional 10 minutes.
Remove from oven, drain off any excess drippings, unmold loaf to a platter, garnish with additional peach slices and serve hot.
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