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    You are in: Home / Recipes / Greek Lamb Casserole Recipe
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    Greek Lamb Casserole

    Greek Lamb Casserole. Photo by WiGal

    1/3 Photos of Greek Lamb Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    PaulaG's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a nonstick skillet over medium heat.
    2. 2
      Add the onion and garlic; cook stirring frequently until onion is soft, about 5 minutes.
    3. 3
      Add the eggplant and water; cook stirring frequently until eggplant is tender, about 5 minutes.
    4. 4
      Add the cubed lamb and cook until longer pink, about 3 minutes.
    5. 5
      Stir in the tomatoes, 1/2 cup of mint, 1/2 cup of dill, salt and bring to a boil.
    6. 6
      Reduce heat to simmer, cover and cook 20 minutes or until lamb is tender.
    7. 7
      While the lamb mixture is cooking, cook orzo according to package directions, drain.
    8. 8
      Preheat oven to 350 degrees.
    9. 9
      In a small bowl, combine the yogurt, flour and egg whites.
    10. 10
      Stir the drained orzo into lamb mixture, spoon mixture into an 11 x 7 inch baking dish.
    11. 11
      Cover and bake 10 minutes; uncover spoon yogurt mixture on top, return to oven and bake until casserole is bubbly, about 20 minutes.
    12. 12
      Sprinkle with remaining 1/4 cup mint and 1/4 cup dill on top of dish and serve.

    Ratings & Reviews:

    • on June 15, 2010

      55

      Euyeuoto! Delicious!! Seasonings are right on. I used ground lamb instead of shoulder meat. Really can’t tell that the eggplant is there. Next time would drain the canned tomatoes first. This is huge so froze rest. I would probably omit the yogurt topping next time or sprinkle on a bit of cheese. Served with carrots sprinkled with cinnamon, Cumin Flatbread, and for dessert Yellow Melon Muscatel (Melon Salad). Thank you Paula for sharing. Made for the Unrulies Under the Influence during ZWT6.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2010

      55

      This is great! I made a few minor changes by using dried dill weed and also in the yogurt mixture adding some feta that I wanted to use up and also added dried mint. Delish but makes lots! Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2010

      55

      Delicious flavors, but next time I'll use about half as much orzo. I agree with the other reviewer that you don't even notice the eggplant. Also, I added some feta to the topping, which worked well.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Greek Lamb Casserole

    Serving Size: 1 (395 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 458.3
     
    Calories from Fat 122
    26%
    Total Fat 13.6 g
    20%
    Saturated Fat 5.2 g
    26%
    Cholesterol 36.4 mg
    12%
    Sodium 659.1 mg
    27%
    Total Carbohydrate 63.2 g
    21%
    Dietary Fiber 6.1 g
    24%
    Sugars 10.5 g
    42%
    Protein 21.2 g
    42%

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