Categories: Lamb- Mutton -main dish

Ingredients

• 1 lemon
• 2 large eggs
• 2 Tbsp. balsamic vinegar
• kosher salt and pepper
• 1/2 cup rolled oats
• 4 cloves garlic thinly sliced
• 2 large shallots, finely chopped
• 1/2 cup sundried tomatoes chopped
• 1 Tbsp. fresh rosemary, finely chopped
• 1 1/2 lb. ground lamb

Directions

1. Heat oven to 375 degrees. Line a rimmed baking sheet with foil. Using a vegetable peeler, remove 2 strips of zest from the lemon and very thinly slice on a diagonal.
2. In a large bowl, whisk together the eggs, vinegar, 3/4 tsp. salt and 1/2 tsp. pepper; stir in the oats. Add the garlic, shallots, sundried tomatoes, rosemary and lemon zest and mix to combine.
3. Add the lamb and mix just until incorporated. Transfer the mixture to the prepared baking sheet and shape into a 9 × 3 1/2-inch loaf. Bake until the internal temperature registers 150 degrees, 40 to 45 minutes. Let rest for 5 minutes before slicing.

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