1. Chop tomatoes into small pieces. Mix together tomatoes and all juices with lamb, bread crumbs, onion, egg, 1 teaspoon salt, 1/2 teaspoon pepper and thyme in medium bowl. Mix well. Place mixture in 1 1/2-2 quart ring mold. Make an indentation along inside and outside rims of mold to allow for cooking juices. Place on jelly roll pan. Bake in 350F. oven for 1 hour. 2. Meanwhile, make spinach filling. Thoroughly blend all remaining ingredients but ketchup in ovenproof dish. After lamb mold has baked 30 minutes, begin baking filling for 30 minutes. 3. Remove lamb mold from oven. Drain excess juices and invert onto serving platter. Spoon creamy spinach filling into center. Heat ketchup and spoon over lamb ring. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (303g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 564 (73%)|
|Amt Per Serving||% DV|
|Total Fat 62.7g||84 %|
|Saturated Fat 28.3g||142 %|
|Monounsaturated Fat 24.3g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 238.9mg||74 %|
|Sodium 474.8mg||16 %|
|Potassium 659.3mg||17 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 9.9g|
|Protein 40.9g||58 %|
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Calories per serving: 777
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