Lamb Casserole (8) Collection
irish lamb casserole 
lamb and cabbage casserole 
lamb and vegetable casserole 
lamb-okra casserole 
orzo lamb casserole 
persian eggplant-lamb casserole 
italian lamb casserole 
lamb and sweet pepper casserole 
irish lamb casserole 
12   med, red-skinned potatoes, peeled
4 large  onions, quartered
3 lb.  lamb cubes
8 oz.  thick sliced lean bacon, cut in 1/2" pieces
1 tsp  dried leaf thyme
3 Tbsp  minced fresh parsley
2 tsp  salt
1 tsp  pepper
3 cup  beef broth or lamb broth
1   bay leaf
preheat oven to 350 degrees. slice 1/2 of potatoes; layer in bottom of a 
deep 3 quart dutch oven or casserole. slice onions 1/2 inch thick; layer 
1/2 of onions over potatoes. arrange lamb and bacon over onions; sprinkle 
with thyme, 
parsley, 1/2 teaspoon salt and 1/2 teaspoon pepper. cover with remaining 
onions. arrange remaining whole potatoes over onions; pour broth over 
potato mixture. sprinkle with remaining salt and pepper; tuck bay leaf 
into mixture. bake, covered, 2 1/2 hours or until meat is very tender and 
bottom potatoes have cooked down to make a sauce. if made a day ahead, 
cover and refrigerate. skim any fat from top and reheat, covered, in a 
350 degree oven about 30 minutes or until heated through. remove and 
discard bay leaf. makes 6 servings. this is even better the second day. 
lamb and cabbage casserole 
1/4 cup  butter
2   onions finely chopped
1 lb.  lean lamb ground lamb
1 large  cabbage, shredded
1/2 tsp  salt
1 tsp  red (cayenne) pepper
2 Tbsp  fresh breadcrumbs
1 tsp  tomato paste
1 cup  beef broth
3 oz.  grated cheese
2   eggs
1 cup  milk
melt butter in large saucepan. add onions; saute until slightly browned. 
add lamb; cook 5 minutes, stirring to break up meat. stir in cabbage, salt 
and red pepper; simmer 30 minutes. butter a large shallow casserole; 
sprinkle breadcrumbs over bottom and sides. spoon cabbage mixture into 
prepared casserole. in a small bowl, stir tomato paste in broth; pour 
over cabbage mixture. cook over medium heat until most of the liquid is 
evaporated; set aside to cool slightly. preheat oven to 350 degrees. 
sprinkle cheese over cabbage mixture. in a small bowl beat eggs in milk. 
pour over casserole. bake 45 minutes. serves 4 to 6. 
lamb and vegetable casserole 
10 oz.  pkg. lima beans, frozen
1-1/2 cup  carrots, thinly sliced
1 cup  boiling water
1-1/2 lb.  ground lamb
2 Tbsp  onion, chopped
1 Tbsp  fat or oil
10-1/2 oz.  can cream of mushroom soup
1/3 cup  vegetable liquid
1-1/2 tsp  salt
1/4 tsp  thyme
6   tomato slices, 3/4 inch thick
1/2 tsp  salt
2 Tbsp  parmesan cheese, grated
add lima beans and carrots to boiling water. cook, covered, until tender, 
about 15 to 20 minutes. drain; save cooking liquid. preheat oven to 350 
cook ground lamb and onion in fat until lamb is lightly browned and onion 
is transparent. pour off drippings. add soup, vegetable liquid, vegetables, 
salt, and thyme. mix well. pour into a 2 quart casserole. arrange tomato 
slices on top of mixture. sprinkle with salt and cheese. bake 35 to 40 
minutes. 6 servings. 
lamb-okra casserole 
2 lb.  boneless lamb stew meat, cut into 1 1/2" cubes
3 medium  onions, quartered
2 Tbsp  oil
2   10 oz.) pkgs. frozen whole okra
2 cup  boiling chicken bouillon
1 cup  rice
1   lemon, sliced thin & seeded
1 tsp  salt
1/4 tsp  each pepper & thyme
in large dutch oven brown lamb and onions in oil. stir in remaining 
ingredients. cover and bake in preheated 350 degree oven 1 hour or until 
lamb and rice are tender. makes 4 servings. 
orzo lamb casserole 
8 oz.  orzo pasta, or small macaroni cooked and drained
1/2 lb.  mushrooms, sliced
1 lb.  ground lamb
1 bunch  broccoli, cut up
2   eggs
2/3 cup  milk
8 oz.  ricotta cheese
1 can  golden mushroom soup
  grated mozzarella cheese
  nutmeg, salt and pepper
brown the lamb and mushrooms. drain. then stir in the broccoli and cook 
another couple of minutes. stir the rest of the ingredients into the 
cooked pasta. then combine both mixtures, season to taste with salt, 
pepper and nutmeg. pour into greased 13 x 9 pan. bake 30 minutes at 300 
persian eggplant-lamb casserole 
2 slice  white bread, cubed
2 Tbsp  olive oil
1 lb.  lamb, cubed
1 medium  onion, chopped
1 medium  eggplant, peeled and cubed
1   16 oz.) can stewed tomatoes
1/2 tsp  ground cumin seeds
brown bread cubes in 2 tablespoons olive oil until crisp. remove from pan. 
in same skillet, brown lamb cubes and onions, adding more oil if 
necessary. remove with slotted spoon. lightly brown eggplant cubes. 
return bread cubes, lamb and onion to skillet. stir in tomatoes, cumin 
seeds and season to taste. cover and simmer for 1 hour. 
italian lamb casserole 
1   sliced onion
1 clove  minced garlic
2 Tbsp  oil
2 cup  diced cooked lamb
2 tsp  salt
1/2 tsp  basil
1   1 lb.) can italian tomatoes with paste
1/2 tsp  ground black pepper
2 cup  cooked elbow macaroni
1/2 lb.  mozzarella cheese, sliced
saute onion and garlic in oil until soft. add remaining ingredients except 
cheese. spread mozzarella on top. bake at 350 degrees for 30 minutes. 
serves 4. 
lamb and sweet pepper casserole 
8   lamb chops, trimmed
1 oz.  butter
1 Tbsp  oil
3 medium  onions, chopped
3   green peppers, chopped
1   8 oz.) can tomatoes
1   8 oz.) can red kidney beans, drained
  salt and black pepper, to taste
1   beef bouillon cube
  coriander, to garnish (optional)
heat oven to 350 degrees. grill chops for 6 to 8 minutes on each side 
until browned. in a skillet, heat butter and oil. saute onions until soft. 
stir in peppers. cook for 4 to 5 minutes. add tomatoes (including juice), 
kidney beans, salt and black pepper. dissolve bouillon cube in 1/2 cup 
boiling water. add to mixture. put chops in ovenproof dish. add sauce. 
bake covered for 25 to 30 minutes. garnish with coriander. 
(ID: 2309) Mirror: Mon, Jun 13, 2005

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