Ingredients
For the Stuffing:1/3 pound each ground lamb, beef,
and pork
1/2 cup each toasted pine nuts and currants
1 tablespoon each finely chopped fresh dill, mint
and parsley
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup cooked white rice
salt and freshly ground black pepper
2 heads romaine lettuce
For the Avagolemono Sauce:
1 cup chicken broth
2 eggs
3 tablespoon lemon juice
1/2 teaspoon cornstarch
Description
Cooking.com
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