Minced Lamb Bake Recipes

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NEW ENGLAND LAMB BAKE



New England Lamb Bake image

This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself. -Frank Grady, Fort Kent, Maine

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 8 servings.

Number Of Ingredients 14

1 tablespoon canola oil
2 pounds boneless leg of lamb, cut into 1-inch cubes
1 large onion, chopped
1/4 cup all-purpose flour
3 cups chicken broth
2 large leeks (white portion only), cut into 1/2-inch slices
2 large carrots, sliced
2 tablespoons minced fresh parsley, divided
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon. salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
3 large potatoes, peeled and sliced
3 tablespoons butter, melted and divided

Steps:

  • Preheat oven to 375°. In a Dutch oven, heat oil over medium heat. Add lamb and onion; cook and stir until meat is no longer pink. Stir in flour until blended. Gradually add broth. Bring to a boil; cook until thickened, 1-2 minutes, stirring to loosen browned bits from pan. Add carrots, leeks, 1 Tbls. parsley, rosemary, salt, pepper and thyme. , Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices; brush with 2 tablespoons melted butter. Bake for 1 hour; brush the potatoes with remaining butter. Return to oven; bake until the meat is tender and potatoes are golden, 30 minutes to 1 hour longer. Cool briefly; sprinkle with remaining parsley., Freeze option: Before adding parsley, cover and freeze the baked, cooled casserole.To use, partially thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat, covered, until a thermometer reads 165°, about 1 hour. Sprinkle with parsley.

Nutrition Facts : Calories 356 calories, Fat 13g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 631mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

GREEK LAMB & MACARONI BAKE



Greek lamb & macaroni bake image

A cross between moussaka and macaroni cheese, this thrifty Mediterranean pasta bake makes for a hearty meal

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 13

1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
500g lean lamb mince
1 tsp ground cinnamon
1 beef or lamb stock cube
2 x 400g cans chopped tomatoes
1 tbsp dried oregano
400g macaroni
250g tub ricotta
50g parmesan, grated
50ml milk
garlic bread, to serve (optional)

Steps:

  • Heat the oil in a large pan, add the onion and cook for 10 mins until soft. Add the garlic and cook for 1 min more, then tip in the lamb mince, turn up the heat and brown, breaking up the mince with a wooden spoon.
  • Once the lamb is browned, add the cinnamon, crumbled stock cube, tomatoes and oregano. Stir well and simmer for 15 mins, covered, then for 15 mins, uncovered, until the sauce has thickened and the tomatoes have cooked down.
  • Meanwhile, cook the macaroni following pack instructions. Drain well. Heat oven to 200C/180C fan/gas 6.
  • Mix together the ricotta, most of the parmesan and the milk with plenty of seasoning, and stir into the macaroni. Tip the mince into a large baking dish, top with the macaroni mixture, and scatter over the remaining parmesan. Bake for 30 mins until golden and bubbling. Serve hot with garlic bread, if you like.

Nutrition Facts : Calories 548 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1 milligram of sodium

NEW ENGLAND LAMB BAKE



New England Lamb Bake image

This dish is hearty and perfect for warming up on a chilly winter evening. An added plus is that this smells incredible while baking!

Provided by yooper

Categories     Lamb/Sheep

Time 2h25m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
2 lbs boneless lean lamb, cubed
1 large onion, chopped
1/4 cup all-purpose flour
5 cups chicken broth
2 large carrots, sliced
2 large leeks, cut into 2-inch pieces
2 tablespoons minced fresh parsley, divided
1 bay leaf
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
3 large potatoes, peeled and sliced
1/4 cup butter or 1/4 cup margarine

Steps:

  • In a large Dutch oven, heat oil.
  • Brown lamb and onion.
  • Stir in flour; mix well.
  • Gradually add broth.
  • Bring to a boil, stirring to remove browned bits from pan.
  • Add carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, salt, pepper and thyme.
  • Spoon into a greased 3-quart baking dish.
  • Cover with potatoes and dot with butter.
  • Bake uncovered, at 375 for 1-1/2 to 2 hours, or until the meat and potatoes are tender.
  • Discard bay leaf.
  • Garnish with remaining parsley.

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