Recipe

My Big Fat Greek Lamb Casserole Recipe

Add Step-by-Step Photos	Otterpond / All my dishes 6 months ago Thanks to Sparow64 for the recipe title. One more go at what to do with lamb leftovers. Prep:45m Cook:30m Servings:6	Otterpond
	leftovers

Does this look good? Yeah! / Nope

Fans

mjcmcook

joe1155

dragonwing

sparow64

juels

Ingredients

Minted Yogurt Sauce

Prep Time: 5 minutes

Ingredients

1/2 cup plain yogurt

1/4 cup sour cream

1/2 cup fresh mint leaves, chopped

1 clove small garlic, minced

1 tablespoon fresh lemon juice

salt and pepper to taste

Chickpea Pancake

1 cup chickpea flour

Salt

1 cup water

1 tsp olive oil

Lamb & Vegetable Melange

1/2 cup cooked rice

1 1/2 cups cooked lamb, cubed

1 tbsp olive oil

8 oz fresh whole mushrooms, chopped

5 oz fresh baby spinach, chopped

1/2 cup red bell pepper chopped

1/2 cup onion chopped

1/4 cup poblano pepper chopped

4 clove garlic, minced

1/2 cup feta cheese

Bread topping

1 cup fresh bread crumbs

1/4 cup feta cheese

3 small tomatoes, sliced thinly

Directions

Mix the yogurt sauce in a small bowl and set aside. Stir in the yogurt, sour cream, mint, garlic, lemon salt and pepper well.

Prepare the chickpea batter

Sift the chickpea flour with 1/2 teaspoon of salt into a bowl. Slowly add the water, whisking constantly to form a paste. Beat with a wire whisk until smooth. Let the batter stand, covered, at room temperature for 30 minutes.

Oil a large casserole dish. Pour the batter into the bottom and heat on stove top until you see some bubbles forming. All we are going for here is to stiffen the batter a bit.

Saute the Vegetable Melange

In a 10-inch nonstick, ovenproof skillet, heat 1 tablespoon of the olive oil over medium-high heat. Saute the mushrooms,bell pepper, oinion, pepper and garlic until soft.

Remove from heat and toss in the shredded spinach. Toss well and let it wilt up while its cooling.

Pour the vegatables into a mixing bowl and mix well with the lamb, rice, feta cheese and 1/2 cup of the yogurt sauce.

I a small mixing bowl stir the bread crumbs, egg and cheese well.

Place the chickpea pancake in the bottom of a casserole dish.

Layer the sliced tomatoe on top of the pancake.

Spread 1/4 cup of the yogurt sauce on top of the tomatoes.

Layer the lamb and vegetable melange next.

Spread 1/2 cup of the yogurt sauce on top of the lamb mixture.

Top with the bread crumb mixture.

Bake at 350 for 30 minutes or until the topping is brown and you can see some nice bubbling going on.

Nutrition InfoServings 6

Per Serving

Calories 425.33

Fat 20.8

Carbs 30.45

Protein 28.72

Fiber 3.3

Servings 6

Per Serving

Calories 392

Fat 20.38

Carbs 23.78

Protein 28.05

Fiber 3.13

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Comments

sparow64 6 months ago said:
Sounds awesome, Otter!! You done good. Can't wait to give this a try.

otterpond 6 months ago said:
Just finished having this for dinner for the inaugural run. It really was worth the fuss. I'm always pleased when one of my goofy leftovers works out.

juels 6 months ago said:
This sounds so different and delicious! A real masterpiece, Otter!

mjcmcook 6 months ago said:
~Hello~
'Goofy' this is not~ it is a
GREAT BIG "5"FORK!!!!! recipe~
Thanks so much for sharing~
~*~mj~*~

sitbynellie 5 months, 2 weeks ago said:
Hi Otter! I love this recipe! It's got everything - flavour, healthiness, economy!! I cook a leg of lamb now and again but there are only two of us - it feeds us for two nights but then there is still a ton of meat leftover. This beats sandwiches by a million miles. Thanks for inventing and posting this.
Love
Nellie
(Susan)

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