| 1 | Garnish cherry tomato garnish sliced cucumber garnish sliced lemon garnish fresh sprigs basil cut lamb into 1-inch cubes and grind in processor to consistency of hamburger using on/off turns. |
| 2 | Transfer to large bowl. |
| 3 | Sprinkle with 2 teaspoons wheat and then 2 teaspoons water; knead into meat, punching down with fist and turning. |
| 4 | Repeat with remaining wheat and water in 5 more additions, kneading in green onion, parsley, basil, oregano, marjoram, salt, pepper and red pepper flakes with last addition. |
| 5 | Line small round-bottomed bowl with plastic. |
| 6 | Fill with lamb, smoothing top. |
| 7 | Cover tightly with plastic. |
| 8 | Refrigerate up to 3 hours before serving. |
| 9 | Unmold lamb in center of platter. |
| 10 | Sprinkle with additional minced, fresh herbs and green onion. |
| 11 | Surround with tomatoes, cucumber and lemon and garnish with basil sprig. |
| 12 | Serve with garlic toast. |
| 13 | *available at natural foods stores |
