Recipe - Breast Of Lamb With Fruited Rice Stuffing

2 tablespoon Corn oil
4 pound Breast of lamb (cut into
Serving sized pieces &
Trimmed of fat)
Salt & pepper
3 cup Cooked rice
One half cup Chopped apricots
1 cup Diced green apples
1/3 cup Chopped green onions & tops
1 tablespoon Lemon juice
One half cup Sunflower seeds
One half cup Dry white wine
1 cup Water
Apple sections (for
Garnish)

Heat pressure cooker; add oil & brown pieces of lamb on med heat.
Remove lamb; sprinkle both sides with salt & pepper. Combine in 1
quart bowl: rice, apricots, minced apples, onions, lemon juice &
sunflower seeds. Place 2 pieces of lamb, cavity side up, in bottom of
pressure cooker; fill each with rice mixture. Make third layer of
lamb & rice. (Do not fill cooker over 2/3 full.) Pour wine & water
down the side of cooker, not over lamb & rice; close cover securely &
place pressure regulator on vent pipe. Cook 12 minutes. Cool cooker
at once. Carefully remove stuffed lamb breasts to heated plates; pour
a little liquid over each. Garnish with apple sections.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip