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Greek Lamb Casserole

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Ingredients

Adjust Servings:
2 teaspoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
8 ounces eggplants, peeled and cut into 1/2 inch chunks
3/4 cup water
10 ounces lamb shoulder, well-trimmed, diced
28 ounces canned crushed tomatoes
3/4 cup of fresh mint, chopped
3/4 cup fresh dill, chopped
3/4 teaspoon salt
12 ounces orzo pasta
1 cup plain low-fat yogurt
1/4 cup all-purpose flour
2 large egg whites

Nutritional information

458.4
Calories
122 g
Calories From Fat
13.6 g
Total Fat
5.2 g
Saturated Fat
36.5 mg
Cholesterol
659.1 mg
Sodium
63.3 g
Carbs
6.2 g
Dietary Fiber
10.5 g
Sugars
21.2 g
Protein
395g
Serving Size

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Greek Lamb Casserole

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    Cuisine:

    This is great! I made a few minor changes by using dried dill weed and also in the yogurt mixture adding some feta that I wanted to use up and also added dried mint. Delish but makes lots! Thanks for sharing!

    • 100 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Greek Lamb Casserole, This was printed in our local paper several months ago It is also one of those I clipped to make and then misplaced It sounds so wonderful I know if I post it, I want loose it , This is great! I made a few minor changes by using dried dill weed and also in the yogurt mixture adding some feta that I wanted to use up and also added dried mint Delish but makes lots! Thanks for sharing!, Euyeuoto! Delicious!! Seasonings are right on used ground lamb instead of shoulder meat Really can’t tell that the eggplant is there Next time would drain the canned tomatoes first This is huge so froze rest I would probably omit the yogurt topping next time or sprinkle on a bit of cheese Served with carrots sprinkled with cinnamon, recipe#428681, and for dessert recipe#173165 Thank you Paula for sharing Made for the Unrulies Under the Influence during ZWT6


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    Steps

    1
    Done

    Heat the Oil in a Nonstick Skillet Over Medium Heat.

    2
    Done

    Add the Onion and Garlic; Cook Stirring Frequently Until Onion Is Soft, About 5 Minutes.

    3
    Done

    Add the Eggplant and Water; Cook Stirring Frequently Until Eggplant Is Tender, About 5 Minutes.

    4
    Done

    Add the Cubed Lamb and Cook Until Longer Pink, About 3 Minutes.

    5
    Done

    Stir in the Tomatoes, 1/2 Cup of Mint, 1/2 Cup of Dill, Salt and Bring to a Boil.

    6
    Done

    Reduce Heat to Simmer, Cover and Cook 20 Minutes or Until Lamb Is Tender.

    7
    Done

    While the Lamb Mixture Is Cooking, Cook Orzo According to Package Directions, Drain.

    8
    Done

    Preheat Oven to 350 Degrees.

    9
    Done

    in a Small Bowl, Combine the Yogurt, Flour and Egg Whites.

    10
    Done

    Stir the Drained Orzo Into Lamb Mixture, Spoon Mixture Into an 11 X 7 Inch Baking Dish.

    11
    Done

    Cover and Bake 10 Minutes; Uncover Spoon Yogurt Mixture on Top, Return to Oven and Bake Until Casserole Is Bubbly, About 20 Minutes.

    12
    Done

    Sprinkle With Remaining 1/4 Cup Mint and 1/4 Cup Dill on Top of Dish and Serve.

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    Halia Peck

    Culinary adventurer on a mission to explore global flavors and cuisines.

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