Breast Of Lamb With Fruited Rice Stuffing Recipe

• 2 Tbsp. Corn oil
• 4 lb Breast of lamb (cut into Serving sized pcs & Trimmed of fat) Salt & pepper
• 3 c. Cooked rice
• 1/2 c. Minced apricots
• 1 c. Diced green apples
• 1/3 c. Minced green onions & tops
• 1 Tbsp. Lemon juice
• 1/2 c. Sunflower seeds
• 1/2 c. Dry white wine
• 1 c. Water Apple sections (for Garnish)

1. Heat pressure cooker; add in oil & brown pcs of lamb on med heat.
2. Remove lamb; sprinkle both sides with salt & pepper.
3. Combine in 1 qt bowl: rice, apricots, diced apples, onions, lemon juice & sunflower seeds.
4. Place 2 pcs of lamb, cavity side up, in bottom of pressure cooker; fill each with rice mix.
5. Make third layer of lamb & rice.
6. (Don't fill cooker over 2/3 full.)
7. Pour wine & water down the side of cooker, not over lamb & rice; close cover securely & place pressure regulator on vent pipe.
8. Cook 12 min.
9. Cold cooker at once.
10. Carefully remove stuffed lamb breasts to heated plates; pour a little liquid over each.
11. Garnish with apple sections.

corn oil, lamb, rice, apricots, green apples, green onions, lemon juice, sunflower seeds, white wine, water

Taken from cookeatshare.com/recipes/breast-of-lamb-with-fruited-rice-stuffing-92090 (may not work)