Lamb Savory (1958)

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

• Ready In: 1 hr 25 mins
• Serves: 4-6

Ingredients

• 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

Directions

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