Meats & Main Dishes > Lamb Recipes > Lamb & Vegetable Casserole
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Lamb & Vegetable Casserole
2 medium eggplants
1 pound of mushrooms
4 cups of water
1/4 cup of butter
6 tablespoons of minced onion
1 clove garlic, mashed
1 tablespoon of bacon fat
2 tablespoons of flour
6 tablespoons of chopped sweet red pepper
2 cups of diced cooked lamb
1 teaspoon of oregano
3/4 cup of bread crumbs
2 tablespoons of butter
Peel the eggplants, dice and cook in boiling, salted water for 15 minutes. Drain and mash. Meantime, peel and stem mushrooms. Cover stems and peelings with the water and cook at a slow boil until liquid is reduced by half, about 30 minutes. Strain and reserve. Chop mushroom caps coarsely and sauté in the 1/4 cup of butter for 5 minutes. Sauté the onion and garlic in bacon fat until light brown. Add flour and blend well. Add 2 cups of the mushroom liquor, stirring until smooth and thick. Add eggplant, mushrooms, red pepper, lamb and oregano. Mix thoroughly and pile into a 2 1/2 - 3 quart casserole. Cover with bread crumbs and dot with the 2 tablespoons of butter. Bake in 375ºF. oven for 30 minutes. Serves 6 - 8 |
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