Instructions: In a mixing bowl combine the onions, egg and lamb. Season with salt and pepper to taste and mix well. Knead the mixture vigorously by hand or in a food processor, making sure that it is very soft and pasty.

Divide the mixture into six equal portions and flatten each on a board into a rectangular shape. About 1 cm.

from the edges of the longer sides of each rectangle place a row of pine nuts and then roll each rectangle into a fat sausage shape, starting from the edge lined with pine nuts.

Arrange the six rolls in an ovenproof dish just large enough to hold all of them side by side. Brush the rolls with the melted margarine and oil mixture, sprinkle with about 3 Tbsp. of water and bake in a preheated oven for 45 minutes or longer, depending on the thickness of the rolls. Transfer the meat rolls to a preheated serving dish, garnish with chopped parsley and lemon slices and serve hot, accompanied by rice or sauteed potatoes.

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