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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 375°F Line a rimmed baking sheet with foil. Using a vegetable peeler, remove 2 strips of zest from the lemon and very thinly slice on a diagonal. | 2. In a large bowl, whisk together the eggs, vinegar, ¾ tsp salt and ½ tsp pepper; stir in the oats. Add the garlic, shallots, sundried tomatoes, rosemary and lemon zest and mix to combine. | 3. Add the lamb and mix just until incorporated. Transfer the mixture to the prepared baking sheet and shape into a 9 x 3 1/2-in. loaf. Bake until the internal temperature registers 150°F, 40 to 45 minutes. Let rest for 5 minutes before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	1			1.2808	0.4116	0.0486	0.0132
egg	2			143.0	0.72	12.56	9.51
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
salt pepper				-	-	-	-
oat	1/2	cup	rolled	115.62	31.1234	8.131	3.3041
garlic clove	4		sliced	-	-	-	-
shallot	2		chopped	-	-	-	-
sun tomato	1/2	cup	sun-dried chopped	-	-	-	-
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
lamb	1 1/2		ground	1816.668	0.0	114.8515	146.8984

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.