Greek Lamb Casserole

Recipe by PaulaG
READY IN: 1hr 20mins




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