Lamb and Rice Sausage for Stuffing Leaves and Vegetables

• 1 cup steamed long-grain white rice (page 7), cooled
• 1 pound ground lamb
• 1 yellow or white onion, very finely chopped
• 1/4 cup tomato paste
• 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
• 1/2 cup chopped fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper

1. Combine all the ingredients in a medium bowl, and knead with your hands until thoroughly blended.
2. Use right away as directed in individual recipes, or cover and refrigerate for up to 3 days.

white rice, ground lamb, white onion, tomato paste, fresh oregano, parsley, lemon juice, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/lamb-and-rice-sausage-for-stuffing-leaves-and-vegetables-389520 (may not work)