Lamb Savory 1958 Recipes

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LAMB SAVORY (1958)



Lamb Savory (1958) image

Adapted from Good Housekeeping's Casserole Book. Another way to used the leftovers from the roast lamb.

Provided by Chocolatl

Categories     Lamb/Sheep

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 slices bacon, chopped
1 medium onion, minced
1 garlic clove, minced
1/4 cup chopped parsley, divided
3/4 cup leftover lamb gravy
1/2 cup tomato paste
1 teaspoon salt
1/2 teaspoon pepper
3 cups cubed cooked lamb
3 tablespoons heavy cream
2 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 325°F
  • Heat skillet and cook bacon 1 minute.
  • Add onions, garlic, and 2 tablespoons parsley.
  • Cook, stirring, until onion is tender and bacon is cooked.
  • Add gravy, tomato paste, salt, pepper and lamb.
  • Place mixture in a 1 1/2 quart casserole.
  • Cover and bake 1 hour, stirring occasionally.
  • Uncover and spoon cream on top.
  • Sprinkle with cheese.
  • Bake until mixture is browned and cheese is melted, about 10 minutes.
  • Top with remaining parsley.

Nutrition Facts : Calories 109, Fat 6.9, SaturatedFat 3.7, Cholesterol 20.3, Sodium 919.3, Carbohydrate 9.9, Fiber 2, Sugar 5.2, Protein 3.6

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