Lamb Casserole (7) Collection
armenian lamb casserole 
lamb casserole 
lamb chop casserole 
lamb chop casserole 
lamb shank and bean casserole 
lamb in casserole 
lamb casserole 
armenian lamb casserole 
2 - 3 lb.  lamb cubes, remove all fat
1 small  eggplant, peeled and sliced
1 large  green pepper, sliced
1 large  onion, sliced
1 package  cup-a-soup tomato soup or 1 (8 oz.) can tomato sauce
1 cup  water
1/8 tsp  black pepper
1/2 tsp  basil
1/4 cup  butter
soak peeled eggplant slices in a bowl of water for a 1/2 hour. pat dry. 
combine tomato soup or tomato sauce, water, black pepper, and basil in 
saucepan. simmer for 1/2 hour. coat meat with flour. brown lightly in 
brown lightly peppers and onion. 
line bottom of casserole dish with eggplant. top with meat and 
pour sauce over mixture. bake at 375 degrees for 1 hour. serve over rice 
lamb casserole 
2 lb.  lean boneless lamb
1   onion
2 Tbsp  butter
2 Tbsp  oil
5 Tbsp  dry white wine
  salt and pepper
1/4 lb.  bacon
1   garlic clove
3 Tbsp  chopped parsley
1/2 cup  light broth
wipe and trim the meat and cut into neat pieces. peel and finely chop the 
onion. heat the butter and oil in a flame-proof casserole; add the onion 
and fry 
for 5 minutes, stirring. 
add the meat and fry until browned on all sides. add the white wine, 
and pepper. finely chop the bacon. add to the casserole with the peeled 
crushed garlic, 2 tablespoons parsley, and the broth. stir, then cover 
simmer for about 1 1/2 hours until the meat is tender. 
taste and adjust the seasoning. sprinkle with the remaining parsley and 
serve immediately with boiled potatoes and buttered carrots. serves 4. 
lamb chop casserole 
1-1/2 cup  rice (not instant)
3-1/3 cup  beef bouillion
2 large  onions, thinly sliced
6 to 8   lamb chops
  garlic powder
1 small  jar prepared brown gravy
preheat oven to 400 degrees. place rice and bouillon in 9 x 13 pan. place 
whole slices of onion on top of rice. place chops on top of rice. sprinkle 
garlic powder. pour gravy over casserole. bake 1 hour. 
lamb chop casserole 
4   lamb chops (1 1/2 lb.)
6 medium  carrots, pared
4   onions, peeled
1   bay leaf
1/2 tsp  thyme
1/2 tsp  oregano
dash  of pepper
2   beef bouillon cubes
1 cup  boiling water
trim chops of excess fat. wipe with damp paper towels. cut carrots in 2 
pieces, cut onions in half. preheat oven to 375 degrees. in hot non-stick 
skillet, brown chops well, turning once, about 15 minutes. 
arrange in single layer in 2 quart casserole dish. add carrots, onions, 
bay leaf. sprinkle with thyme, oregano, and pepper. dissolve cubes in 
pour over chops. bake covered, 50 minutes. drain off fat. bake uncovered 
minutes longer. makes 4 servings. 
lamb shank and bean casserole 
1 lb.  white beans (great northern)
2   beef bouillon cubes
1 tsp  dried thyme leaves
2   bay leaves
1 clove  garlic, peeled
1/3 lb.  hot sausage
4 to 6   lamb shanks (about 4 lbs.)
1/4 cup  butter
1 large  onion, sliced
2 Tbsp  chopped parsley
1 can  (2 lbs. 3 oz.) tomatoes, undrained
3 tsp  salt
1/2 tsp  black pepper
8 small  potatoes, pared (1 1/2 lb.)
day before serving: wash and drain beans. in large, 8 quart kettle, bring 
cups water to boiling with bouillon cubes, thyme leaves, bay leaves, and 
garlic. pierce sausage with fork. add beans and sausage to kettle. 
simmer, covered 1 1/2 hours. meanwhile, wipe lamb shanks with damp paper 
towels. in hot butter in large, 12 inch skillet, saute onion and parsley, 
minutes. add lamb shanks, and brown, turning on all sides, about 25 
minutes. add 
tomatoes to skillet, and simmer, covered 1 hour. 
add lamb shanks and tomato mixture to beans; sprinkle with salt and 
cover, and refrigerate overnight. next day: preheat oven to 375 degrees. 
arrange potatoes over beans. bake lamb shanks and beans, uncovered, 1 1/2 
hours or 
until potatoes are cooked and lamb shanks are tender. to serve: turn into 
large serving dish; sprinkle with chopped parsley. makes 8 servings. 
lamb in casserole 
1-1/2 lb.  loin of lamb
2 Tbsp  vegetable oil
1 Tbsp  flour
5   carrots
2 large  stalks celery
1 clove  garlic, pressed
1   heaping tbsp. tomato paste
  salt, pepper
1 tsp  mixed herbs
1 cup  beef bouillon
8 small  onions
1 Tbsp  butter
pinch  of sugar
4 small  potatoes, peeled
3 Tbsp  chopped fresh parsley
cut the meat in large cubes. heat the oil in a large fireproof casserole 
until it smokes, and brown the meat on all sides. pour out the oil and 
sprinkle the meat with flour. cook 1 minute more. 
clean and slice 1 carrot and the celery. add to the casserole with the 
meat and garlic. add the tomato paste, salt, pepper and mixed herbs. pour 
the bouillon. cover the casserole dish and bake in a preheated oven 45 
slice the onions in thin rings, clean and cut the rest of the carrots in 
strips and saute in a skillet with the butter. add a pinch of salt, and a 
pinch of sugar. pour into the casserole and bake 45 minutes more until 
skim off the fat from the top of the casserole and add the potatoes, 
halved or quartered if they are larger than 2 inches. cover and bake 
15-20 minutes or until potatoes are tender. before serving, correct 
seasoning and 
sprinkle with parsley. 4 portions. 309 calories per portion. 
lamb casserole 
1 cup  rice
1/2 cup  tomato paste
1-1/2 lb.  lamb, ground
1   green pepper, minced
1/4 cup  parsley, chopped
1 medium  onion, chopped
1 Tbsp  lemon juice
1 tsp  salt
1/4 tsp  allspice
1 cup  boiling water
combine rice, tomato paste, lamb, green pepper, parsley, onion, lemon 
salt, pepper and allspice in 2 quart casserole. pour boiling water over 
mixture. cover. bake at 375 degrees for 1 1/2 hours. 
(ID: 2310) Mirror: Mon, Jun 13, 2005

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