2 tablespoons of corn oil
4 pounds of breast of lamb, cut into serving pieces and trimmed of fat
salt
pepper
3 cups of cooked rice
1/2 cup of chopped apricots or prunes
1 cup of diced green apple
1/3 cup of chopped green onions and tops
1 tablespoon of fresh lemon juice
1/2 cup of sunflower seeds
1/2 cup of dry white wine
1 cup of water
apple sections for garnish

Heat pressure cooker; add oil and brown pieces of lamb breast on both sides over medium heat. Remove lamb, sprinkle both sides with salt and pepper. Combine in 1 quart bowl rice, apricots or prunes, diced apple, onions, lemon juice and sunflower seeds.

Place 2 pieces of lamb breast, cavity side up, in bottom of pressure cooker; fill each with rice mixture. Make a third layer of lamb and rice. DO NOT FILL Cooker over 2/3 full. Pour wine and water down side of pressure cooker, not over lamb and rice; close cover securely and place pressure regulator on vent pipe. Cook for 12 minutes.

Cool cooker at once. Carefully remove stuffed lamb breasts to heated plates; pour a little remaining liquid over each. Garnish with apple sections. Serves 6