Title: Isleta Pueblo Lamb Roll Categories: Native, Pixel Serves: 5-6 1 1/2 lbs ground lamb (beef may be substituted) 1 1/2 t salt 1/8 t pepper 1 garlic bud, mashed 1 medium onion, chopped 2/3 c milk 1 roasted green chile, peeled, seeded, and chopped 1/2 c crushed corn chips or toasted tortillas, ground to fine crumbs 1 1/2 c fresh corn cut from cob, or 12-oz can whole kernel corn 1/4 c catsup
Mix together lamb, crumbs, onion, milk and seasonings. Pat or roll out to a 12-inch square. Combine corn and green chile. Spread over meat and roll to a cylinder, sealing edge and ends. Place on rack in uncovered pan and bake at 350 degrees for 30 minutes. Brush all sides with catsup, and bake for another 30 minutes.
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