Categories: Appetizers, Lamb 
      Yield: 6 servings 
  
     18 oz Well-trimmed lamb from loin         2 tb Minced fresh basil 
           -chop                               1 tb Minced fresh oregano 
     12 ts Medium ground cracked wheat         1 tb Minced fresh marjoram 
           -*                                1/2 ts Salt 
     12 ts Water                             1/4 ts Freshly ground pepper 
    1/4 c  Minced green onion                  1 pn Red pepper flake 
    1/4 c  Minced fresh parsley            
  
  garnish cherry tomato garnish sliced cucumber garnish sliced lemon garnish 
  fresh sprigs basil 
   
  Cut lamb into 1-inch cubes and grind in processor to consistency of 
  hamburger using on/off turns. Transfer to large bowl. Sprinkle with 2 
  teaspoons wheat and then 2 teaspoons water; knead into meat, punching down 
  with fist and turning. Repeat with remaining wheat and water in 5 more 
  additions, kneading in green onion, parsley, basil, oregano, marjoram, 
  salt, pepper and red pepper flakes with last addition. Line small 
  round-bottomed bowl with plastic. Fill with lamb, smoothing top. Cover 
  tightly with plastic. Refrigerate up to 3 hours before serving. 
   
  Unmold lamb in center of platter. Sprinkle with additional minced, fresh 
  herbs and green onion. Surround with tomatoes, cucumber and lemon and 
  garnish with basil sprig. Serve with garlic toast. 
   
  *Available at natural foods stores.