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 sm. eggplant, peeled and sliced
1 lg. green pepper, sliced
1 lg. onion, sliced
1 pkg. 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
small
saucepan. Simmer for 1/2 hour. Coat meat with flour. Brown lightly in
butter.
Brown lightly peppers and onion.
Line bottom of casserole dish with eggplant. Top with meat and
vegetables.
Pour sauce over mixture. Bake at 375 degrees for 1 hour. Serve over rice
or
noodles.




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,
salt,
and pepper. Finely chop the bacon. Add to the casserole with the peeled
and
crushed garlic, 2 tablespoons parsley, and the broth. Stir, then cover
and
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 lg. onions, thinly sliced
6 to 8 lamb chops
garlic powder
1 sm. 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
with
garlic powder. Pour gravy over casserole. Bake 1 hour.



Lamb Chop Casserole

4 lamb chops (1 1/2 lb.)
6 med. 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
inch
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,
and
bay leaf. Sprinkle with thyme, oregano, and pepper. Dissolve cubes in
water,
pour over chops. Bake covered, 50 minutes. Drain off fat. Bake uncovered
20
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 lg. onion, sliced
2 Tbsp. chopped parsley
1 can (2 lbs. 3 oz.) tomatoes, undrained
3 tsp. salt
1/2 tsp. black pepper
8 sm. potatoes, pared (1 1/2 lb.)

Day before serving: wash and drain beans. In large, 8 quart kettle, bring
6
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,
2
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
pepper.
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 lbs. loin of lamb
2 Tbsp. vegetable oil
1 Tbsp. flour
5 carrots
2 lg. stalks celery
1 clove garlic, pressed
1 heaping Tbsp. tomato paste
Salt, pepper
1 tsp. mixed herbs
1 cup beef bouillon
8 sm. onions
1 Tbsp. butter
Pinch of sugar
4 sm. 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
in
the bouillon. Cover the casserole dish and bake in a preheated oven 45
minutes.
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
tender.

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
another
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 lbs. lamb, ground
1 green pepper, minced
1/4 cup parsley, chopped
1 med. 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
juice,
salt, pepper and allspice in 2 quart casserole. Pour boiling water over
mixture. Cover. Bake at 375 degrees for 1 1/2 hours.


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