Instructions: Saute the onion in the butter or margarine until translucent and golden. Add the above, the bulghour, water and the rest of the seasonings except parsley to the boiling water. Turn off heat and allow 20-25 minutes until water is absorbed. Allow to cool long enough to handle, add the parsley and then fill the lamb breast with the bulghour mixture. Bake in an open baking dish or pan at 350 degrees for 1/2 hour or until golden brown. Serve with a green garden salad.

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