Lamb and Mint Filling

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Preparation info

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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  • 1 pound lean lamb, ground
  • 2 cups finely chopped onions
  • ΒΌ cup finely chopped parsley
  • Β½ small green pepper, chopped
  • 2 teaspoons minced fresh mint leaves
  • Β½ garlic clove, minced
  • Β½ teaspoon ground hot pepper
  • β…“ cup tomato paste
  • 1 cup solid part of canned tomatoes, chopped
  • Salt and freshly ground black pepper


Mix all ingredients thoroughly.

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