| Yield | |
|---|---|
| Source | Richard Greaves |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | Richard Greaves |
| Prep time | 1 1⁄2 hours |
| 1 | Pound | Ground Lamb |
| 1 | Egg | |
| 1⁄4 | Cup | Bread Crumbs |
| 1⁄4 | Cup | Milk |
| 1 | Onion (medium, minced) | |
| 5 | Clove | Garlic (minced) |
| 1⁄4 | Cup | Parsley (chopped) |
| 1⁄2 | Teaspoon | Black Pepper |
| 2 | Teaspoon | Dried Oregano |
| 1⁄2 | Teaspoon | Ground Allspice |
| 1⁄2 | Teaspoon | Salt |
Combine lamb, bread crumbs, milk, egg, onion, garlic, parsley and seasonings in mixing bowl. Mix thoroughly, kneading. Shape mixture into a 7x4 loaf. Bake at 350 degrees for 45 minutes to 1 hour until a temperature of 180 degrees. Serve with cucumber yogurt sauce.