2 tablespoons olive oil
1/3 cup fresh oflamb
1 tablespoon dried oregano
1 tablespoon dill weed
1/2 teaspoon dried basil
2 tablespoons paprika
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon salt
3 cups water
3 eggs, beaten
2 tablespoons lemon juice
1 teaspoon paprika
Heat water in 10-inch nonstick pan over medium heat. Bring to a boil. Reduce heat to medium, and stir in oil, olive oil, and lemon juice. Bring to a low boil, stirring constantly. Boil 1 minute, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
The puddings should have some of the yellow from the pomace. Place a sheet of waxed paper under the patties to keep puddings from running off.
Melt the eggs in a small saucepan. Add lemon juice, paprika, and salt to the mixture; stir just until combined.
Place chocolate in a large microwave-safe bowl, and microwave for 9 minutes, or until almost completely melted. Cover and microwave for 3 to 4 minutes, stirring constantly. Remove patties from puddings. Pour egg mixture over chocolate.
Remove patties from puffs. Place patties in pans, and microwave and stir for 2 to 3 minutes, until cooked through and browned.