2 tb Corn oil
4 lb Breast of lamb (cut into
Serving sized pieces &
Trimmed of fat)
Salt & pepper
3 c  Cooked rice
1/2 c  Chopped apricots
1 c  Diced green apples
1/3 c  Chopped green onions & tops
1 tb Lemon juice
1/2 c  Sunflower seeds
1/2 c  Dry white wine
1 c  Water
Apple sections (for
Garnish)

Heat pressure cooker; add oil & brown pieces of lamb on med heat.
Remove lamb; sprinkle both sides with salt & pepper. Combine in 1
quart bowl: rice, apricots, diced apples, onions, lemon juice &
sunflower seeds. Place 2 pieces of lamb, cavity side up, in bottom of
pressure cooker; fill each with rice mixture. Make third layer of
lamb & rice. (Do not fill cooker over 2/3 full.) Pour wine & water
down the side of cooker, not over lamb & rice; close cover securely &
place pressure regulator on vent pipe. Cook 12 minutes. Cool cooker
at once. Carefully remove stuffed lamb breasts to heated plates; pour
a little liquid over each. Garnish with apple sections.