Prep 20 mins
Cook 30 mins
I roasted a leg of lamb recently (with Ras el Hanout Spice Mix) and since I was the only one eating it, I had a bit leftover. I came across this recipe in a cookbook (by James Villas) and knew I had to try it. It tasted soooo good I just had to share! (You can substitute any other leftover cooked meat: beef, chicken, etc. for the lamb if desired.)
- 473.18 ml cubed cooked lamb (preferably cooked rare, since it will be cooked again)
- 2 (566.99 g) package frozen chopped spinach, thawed
- 59.14 ml mayonnaise or 59.14 ml sour cream
- 59.14 ml butter, melted
- 3 fluid ounce dry sherry
- 2.46 ml dried rosemary or 2.46 ml thyme
- 2.46 ml salt (to taste)
- 2.46 ml black pepper (to taste)
- 118.29 ml crumbled feta cheese or 118.29 ml goat cheese
- 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.
Love it and my husband did too!! I sliced a tomatoe on top and then added the Feta but also used Romano on top. I put under the broiler the last 5 minutes to crisp up the top. We will have your wonderful recipe again. Thank You
We used about 2Â½ pounds of cooked ground lamb, browned and otherwise followed directions, adding a teaspoon of minced garlic. We found it quite tasty -- had reheated leftovers with mashed potatoes. Thanks.
Very quick and easy meal. Since this effort was all about using what happens to be on hand, i substituted Swiss cheese for the topping (and also started with medium-well meat). I was happy with the tastiness of this dish, tho feel that the sherry flavor was a bit heavy (perhaps a dryer sherry than harvey's would remedy that?). Thanks for sharing, flower7!