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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Adapted from Good Housekeeping's Casserole Book. Another way to used the leftovers from the roast lamb. 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.
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