Recipe: Herbed Lamb Loaf with Minted Mustard Spread

HERBED LAMB LOAF

4 cups finely chopped fresh mushrooms
3/4 cup finely chopped onion
3 cloves garlic, minced
1/3 cup Chablis (or other dry white wine)
2 teaspoons dried whole thyme
1 teaspoon salt
1/2 teaspoon dried whole rosemary, crushed
1/4 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper
2 egg whites
1 egg
2 pounds lean ground lamb
1 cup quick-cooking oats, uncooked
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley

Coat a nonstick skillet with cooking spray; place over medium-low heat. Add mushrooms, onion, and garlic; cover and cook 15 minutes or until tender.

Increase heat to medium-high; cook, uncovered, 5 minutes, stirring frequently. Add Chablis, and cook 3 minutes, stirring frequently. Remove from heat, and set aside.

Combine thyme and next 6 ingredients in a bowl; stir well with a wire whisk. Add lamb and next 3 ingredients; stir well. Add mushroom mixture; stir well. Shape into a 9- x 5-inch loaf; place on a rack coated with cooking spray. Place rack in a shallow roasting pan. (Herbed Lamb Loaf can also be baked in a drainable loaf pan.)

Bake at 350 degree F for 1 hour and 15 minutes or until done. Let stand 5 minutes. Place on a plate; cover and chill 8 hours.

MINTED MUSTARD SPREAD
Makes 1 cup (serving size: 1 tablespoon)

Adding the small amount of anise extract in this recipe is optional but its licorice flavor blends well with the cool mint and tangy mustard.

3/4 cup nonfat sour cream
2 tablespoons finely chopped fresh mint
2 tablespoons spicy brown mustard
1 teaspoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 teaspoon anise extract (optional)

Combine all ingredients in a bowl; stir well. Chill for at least 2 hours before serving.

Makes 16 servings (serving size: 1/2-inch slice).
From: Recipelink.com
Source: Old newspaper recipe clipping, source unknown, not dated