Makes 16 1-inch slices.

1 med. onion, finely chopped
3 cloves garlic, pressed or minced
1 egg
2 egg whites
1 tbsp. paprika
1 1/2 tsp. dried thyme, crushed
1 1/2 tsp. ground cumin
1/2 tsp. red pepper flakes
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 lbs. very lean ground lamb
1/4 c. chopped fresh mint
1/4 c. chopped fresh parsley
1 c. dry quick-cooking oats

Preheat oven to 350 degrees. Combine onion and garlic and cook, covered, over low heat until soft and translucent, about 10 minutes. Add a little water, if necessary, to prevent scorching. Set aside to cool.

Whip egg and egg whites with a fork until frothy. Add paprika, thyme, cumin, red pepper flakes, salt and pepper, and mix well. Add ground lamb and mix well. Add mint, parsley, oats and cooked onion mixture and mix thoroughly.

Spray a standard 9x5 inch loaf pan with a non-stick vegetable coating. Spoon lamb mixture into pan and pat down with the back of a flat spoon. Bake in the preheated oven 45 minutes. Remove form oven and pour off all liquid. Return to oven and bake an additional 30 minutes. Cool on a rack until room temperature and remove loaf from pan. Wrap tightly in foil or plastic wrap and refrigerate until cold before slicing.

Each slice contains approximately 125 calories; 53 mg cholesterol; 6 gm fat; 86 mg sodium.