Crusted Lamb and Ham Loaf with Yogurt Sauce
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Cook of the Week challenge contestant Judy Monaco created a meatloaf using ground lamb and sesame snack sticks. She serves it with red cabbage and kale salad.
Mark Black | Staff Photographer
1½ pounds ground lamb
1 egg, lightly beaten
1 clove garlic, minced
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 teaspoon dried oregano
1 teaspoon lemon zest
1 cup NOWFoods whole wheat sesame sticks, finely crushed, divided
¼ pound thin-sliced oven roasted deli ham
4 ounces crumbled feta cheese
2 tablespoons Bron's Bee Co. honey
2 containers (5.3 ounces each) plain low fat Greek yogurt
3 tablespoons Bron's Bee Co. honey
Heat oven to 350 degrees.
In a large bowl gently combine lamb, egg, garlic, salt, pepper, oregano, lemon zest and ½ cup crushed sesame sticks. Place mixture on a piece of parchment paper and press into a rectangle about 10-by-8-inches.
Place ham on lamb mixture leaving ¾-inch border on all sides. Sprinkle feta cheese down the middle. Gently roll up jelly roll fashion. Press lamb together on sides to seal. Place a piece of parchment paper on a sheet pan. Place lamb loaf in center.
Mix ½ cup crushed whole wheat sesame sticks with 2 tablespoons of honey. Gently press mixture into top and partially down sides of loaf. Bake 45-50 minutes or until internal temperature reaches 155 degrees. Let stand 10 minutes before slicing.
In a small bowl, combine yogurt and honey and serve with sliced lamb loaf and Red Cabbage and Kale Salad
Serves four to six.
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