Leftover Lamb Rice Casserole Recipes

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LAMB AND RICE CASSEROLE



Lamb and Rice Casserole image

In spring, lamb is plentiful. This casserole recipe came from a Greek cookbook and is reproduced here for you lamb-lovers.

Provided by Gingerbee

Categories     One Dish Meal

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 11

2 lamb shanks
2 tablespoons butter
1 small onion, chopped
3 ounces cans tomato paste
1 teaspoon allspice
1 dash cinnamon
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons butter
1 cup raw long-grain rice
1 cup plain yogurt (optional)

Steps:

  • Trim fat from lamb shanks.
  • In a heavy pot, brown well in butter.
  • Add onions; saute until soft.
  • Add 2-1/2 cups water, tomato paste, allspice, cinnamon, 1 tsp.
  • salt and pepper.
  • Bring to a boil.
  • Cover and simmer 1-1/2 hours.
  • When lamb is tender melt butter to bubbling in saucepan.
  • Saute rice, stirring constantly, untillightly browned and butter begins to foam between rice kernels.
  • Add remaining salt; set aside.
  • Remove lamb shanks from pan.
  • Measure broth and add water to measure 2-1/2 cups.
  • Return shanks to pan.
  • Bring to a boil.
  • Stir in sauteed rice and butter.
  • Simmer, covered, 30 minutes.
  • Allow to stand, covered, 10 minutes before serving.
  • Spoon yogurt over top of rice.

LEFTOVER LAMB CASSEROLE



Leftover Lamb Casserole image

Provided by James Beard

Categories     Lamb     Bake

Number Of Ingredients 0

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.

LEFTOVER LAMB & RICE CASSEROLE



Leftover Lamb & Rice Casserole image

I like to cook boneless leg of lamb, but with just two of us there are always leftovers. This satisfying casserole is easy to put together and tastes great. I use canned gravy for this dish.

Provided by Jean R

Categories     Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 medium onions, cut in thin slices
3 tablespoons butter
1 1/2 cups cooked lamb, cubed
8 ounces beef gravy
1 garlic clove, minced
2 cups cooked rice
1/4 cup fresh parsley
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • In a medium frying pan saute the onion in butter until soft and lightly browned.
  • In a medium sized casserole combine the sauteed onions with the remaining ingredients, add salt and pepper to taste.
  • Bake covered for 45 minutes.

EASY LEFTOVER LAMB CURRY



Easy Leftover Lamb Curry image

Don't know what to with with leg of lamb leftovers? This easy lamb curry recipe will not disappoint! This recipe is also great with chicken! Serve with optional cilantro, shredded coconut, and peanuts as garnishes.

Provided by Hkwilkins1

Time 35m

Yield 6

Number Of Ingredients 8

2 cups diced leftover roast lamb
½ teaspoon salt
3 tablespoons butter, divided
1 medium onion, chopped
2 tablespoons mild curry powder
1 cup chicken broth
⅓ cup golden raisins
3 cups cooked white rice

Steps:

  • Sprinkle lamb with salt. Heat 1 tablespoon butter in a nonstick pot or large, deep skillet over medium heat. Cook and stir lamb in the hot butter until heated through, about 5 minutes. Remove meat and keep warm.
  • Melt remaining butter in the same pot over medium heat and cook and stir onion until golden, 7 to 10 minutes. Stir in curry. Cook for 1 minute. Return meat; add broth and raisins. Bring to a boil. Reduce to a simmer, cover, and cook for 10 to 12 minutes. Serve over rice.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 32.7 g, Cholesterol 85.7 mg, Fat 18.7 g, Fiber 1.7 g, Protein 22.2 g, SaturatedFat 8.9 g, Sodium 481.6 mg, Sugar 6.5 g

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