Lamb Bûche

Well here's a wonderful twist on an old stand-by. Louisa whipped this up the night before last to go with the Asparagus Sautéed with Mushrooms

INGREDIENTS:

¾ to 1 lb. ground lamb

1/3 cup bread crumbs - Italian style

1-1/2 tsp fresh marjoram

1 large egg

½ tsp fresh ground pepper

Parsley sprigs for garnish.

PREPARATION:

Wash shaking off the water and finely chop the marjoram. Add the lamb to a large mixing bowl, breaking it up. Add the bread crumbs followed by the egg and the marjoram. Mix well with your hands. Grind in the fresh pepper and mix it in.

Coat a rectangular baking dish with non-stick cooking spray. Remove the mixture from the bowl and form it into a Bûche and place it in the dish

Preheat the over to 350 deg.

COOKING:

Place the dish in the over and roast for 50 to 60 min. Remove from the over, slice it into ¾ inch slices and arrange on a serving dish.

Garnish with sprigs of parsley and serve.