1 lb. ground lamb
1 lg. tomato
1 lg. onion
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. each rosemary & basil
2 lg. bay leaves
1/4 c. white wine (opt.)

Divide lamb into 4 patties, brown in a skillet on both sides. Pour off excess fat and cover with all remaining ingredients. Cover skillet and braise at low heat for 1/2 hour. Serve with rice.