Lamb and Spinach Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 5 |
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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.) Ingredients:
2 cups cubed cooked lamb (preferably cooked rare, since it will be cooked again) |
2 (10 ounce) packages frozen chopped spinach, thawed |
1/4 cup mayonnaise or 1/4 cup sour cream |
1/4 cup butter, melted |
3 fluid ounces dry sherry |
1/2 teaspoon dried rosemary or 1/2 teaspoon thyme |
1/2 teaspoon salt (to taste) |
1/2 teaspoon black pepper (to taste) |
1/2 cup crumbled feta cheese or 1/2 cup goat cheese |
Directions:
1. Preheat the oven to 350°F Grease a 1 1/2-quart casserole dish and set aside.
2. Squeeze thawed spinach until almost dry.
3. In a medium size bowl, combine all the ingredients except the cheese and mix until well blended.
4. Scrape into the prepared casserole dish and sprinkle the cheese evenly over the top.
5. Bake until bubbly and slightly browned, about 30 minutes.
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