Greek Lamb Casserole With Feta Recipes
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.
Provided by PaulaG
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a nonstick skillet over medium heat.
- Add the onion and garlic; cook stirring frequently until onion is soft, about 5 minutes.
- Add the eggplant and water; cook stirring frequently until eggplant is tender, about 5 minutes.
- Add the cubed lamb and cook until longer pink, about 3 minutes.
- Stir in the tomatoes, 1/2 cup of mint, 1/2 cup of dill, salt and bring to a boil.
- Reduce heat to simmer, cover and cook 20 minutes or until lamb is tender.
- While the lamb mixture is cooking, cook orzo according to package directions, drain.
- Preheat oven to 350 degrees.
- In a small bowl, combine the yogurt, flour and egg whites.
- Stir the drained orzo into lamb mixture, spoon mixture into an 11 x 7 inch baking dish.
- Cover and bake 10 minutes; uncover spoon yogurt mixture on top, return to oven and bake until casserole is bubbly, about 20 minutes.
- Sprinkle with remaining 1/4 cup mint and 1/4 cup dill on top of dish and serve.
Nutrition Facts : Calories 458.4, Fat 13.6, SaturatedFat 5.2, Cholesterol 36.5, Sodium 659.1, Carbohydrate 63.3, Fiber 6.2, Sugar 10.5, Protein 21.2
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