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 lg. 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 lg. 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 lbs. 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
degrees.
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 lbs. boneless lamb stew meat, cut into 1 1/2" cubes
3 med. 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
degrees.





Persian Eggplant-Lamb Casserole

2 slices white bread, cubed
2 Tbsp. olive oil
1 lb. lamb, cubed
1 med. onion, chopped
1 med. 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 med. 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.



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