Lamb And Spinach Casserole Recipes

LAMB AND SPINACH CASSEROLE

Steps:

• Preheat the oven to 350°F Grease a 1 1/2-quart casserole dish and set aside.
• Squeeze thawed spinach until almost dry.
• In a medium size bowl, combine all the ingredients except the cheese and mix until well blended.
• Scrape into the prepared casserole dish and sprinkle the cheese evenly over the top.
• Bake until bubbly and slightly browned, about 30 minutes.

LAMB WITH SPINACH SAUCE (SAAG GOSHT)

Steps:

• Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro.

LAMB WITH SPINACH

Steps:

• Sprinkle salt and pepper over the cubed lamb, heat the oil in a dutch oven and brown the meat on all sides.
• Add the onion and garlic and fry until the onion gets translucent.
• Add the stock, bring to the boil, lower the heat, cover and simmer slowly for 40- 50 minutes or until the meat is tender.
• Was the spinach and cook for about 5-7 minutes, without adding any water, drain very well and chop roughly.
• When the lamb had its cooking time, add the spinach together with the oregano and the lemon juice.
• On a medium heat and stirring regularly, cook until most cooking juices have evaporated, but it should still be moist.
• Transfer to a serving dish and sprinkle with the feta cheese.

LEFTOVER LAMB CASSEROLE

Steps:

• Sauté 2 medium onions, cut in thin slices, in 3 tablespoons butter until delicately browned. Combine with 1 1/2 cups diced cold lamb, 1 cup leftover lamb gravy or canned beef gravy, 1 clove garlic, finely chopped, 2 cups cooked rice and 1/4 cup chopped parsley. Correct the seasoning and bake, covered, at 350°F for 45 minutes.
• Delicious served with butter French peas and sliced ripe tomatoes with dill dressing. For dessert, oven-baked apples with raisins and honey with sour cream.

SPRING SPINACH AND LAMB RAGOUT

Steps:

• Remove any thick spinach stems and cut the larger leaves into smaller pieces. In a wide bowl, toss the leaves with 2 teaspoons of the salt and let stand for 1 hour. Meanwhile, line a fine mesh strainer with cheesecloth; add the yogurt and drain over a bowl for 1 hour to thicken.
• While the yogurt is draining and thickening, warm 1 tablespoon of the olive oil in a large skillet and brown the lamb well on each side. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper; add boiling water and scrape the bottom of the pan well. Reduce the heat to low, cover the pan and cook the lamb for 45 minutes to 1 hour, until it is very tender and about 2 cups of cooking juice remain. Remove the lamb from the juice and let it cool. Use a sharp knife to remove the bones and fat from the lamb and cut the meat into bite-size pieces. Skim the grease off the remaining cooking juices and set juices aside. Wipe the skillet with a paper towel.
• Gently squeeze spinach to remove as much water as possible. In the skillet, heat remaining olive oil over medium heat. Add scallions and saute until they wilt. Stir in paprika, tomato paste and reserved cooking juice and bring to a boil. Simmer for 5 minutes. Add the meat and spinach and continue cooking for about 10 minutes. Add salt to taste. Put on serving platter and top with remaining freshly ground black pepper. Serve with the drained, thickened yogurt and rice.

LAMB & SPINACH SPANAKOPITA

Steps:

• Heat half the oil in a casserole pot over a medium-high heat and fry the lamb for 5-7 mins, or until deep brown all over. Cover with the stock, then add the cinnamon stick and bay leaf, and bring to a simmer. Cover and cook for 11/2 hrs, or until the lamb is tender and falling apart.
• Heat the remaining oil and the butter in a frying pan, then fry the onions with a large pinch of salt for 15-20 mins, or until golden and sticky. Add the garlic and spices, and cook for 3 mins more. Remove the lamb from its stewing liquid (reserving the liquid), transfer to a chopping board and shred using two forks. Stir the shredded meat into the onion mixture, along with 50ml of the reserved liquid.
• Put the spinach in a pan with 1 tbsp water, and cook for 3-4 mins, or until wilted. Wrap in a clean tea towel and squeeze out the excess liquid, or put in a fine sieve and press it out using the back of a wooden spoon. Roughly chop the spinach, then stir into the lamb and onion mixture along with the feta, mint, pine nuts and egg. Season.
• Heat the oven to 200C/180C fan/gas 6, and brush a 22cm round springform cake tin with some of the melted butter. Layer four sheets of filo pastry across the tin, then brush with more melted butter. Spoon in the filling, and fold the overhanging pastry over the top. Scrunch up the remaining pastry sheets, put on top of the pie, and brush with the remaining melted butter. Sprinkle with the sesame seeds. Bake for 45-50 mins, or until golden and crisp. Will keep in the fridge for up to up to two days.

EASY SPINACH CASSEROLE

Steps:

• Thaw spinach and squeeze out water. Soften cream cheese.
• In a mixing bowl, combine spinach, cream cheese and seasoning salt. Mix well and spoon into 2 quart casserole dish.
• Sprinkle with bread crumbs and bake at 350 degrees F (175 degree C) for 20 minutes.

LAMB SAAG

Steps:

• Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée adding 1 tbsp water if you need to.
• Heat 1½ tbsp oil in a large flameproof casserole or sauté pan. Brown the lamb all over in two batches, then lift onto a plate and put to one side.
• Add the remaining oil and fry the spices in the same pan for 2 mins, adding a splash of water if they start to catch. Then add the onion purée and cook for 2 mins.
• Add the lamb, tomatoes and stock. Stir, cover and cook for 45 mins.
• Stir in the spinach then cook for another 45 mins or until the lamb is tender. If the sauce is looking thin, take the lid off for the last 20 mins of cooking to reduce it.
• Scatter over the coriander. Serve with naan or rice.

GOAT CHEESE-STUFFED LAMB BURGERS

Steps:

• Stir together ground lamb, garlic, mint, dill, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined.
• Shape lamb mixture into four 3-inch patties. Slice goat cheese log into 4 equal pieces. Place one goat cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten each into a 4 inch patty.
• Preheat an outdoor grill to high heat (450°F to 650°F) or a stovetop griddle to medium-high heat. Oil grate or griddle.
• Grill patties until an instant-read thermometer inserted into centers registers 160 degrees F (71 degrees C) and goat cheese melts, 4 to 5 minutes per side.
• Serve burgers on buns with arugula, aioli, and pickled red onions.