MOM’S GREEK LAMB CASSEROLE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 lb lean boneless lamb(lamb tenders) cut into ¾” cubes2 T. olive oil, divided2 T. lemon juice, 4 cloves garlic, minced¾ tsp. Oregano1 c. chopped onion¾ c. chopped red bell pepper1 1/4 c. swansons fat free beef broth (or water)1/4 dry red wine1 6oz pkg. rice pilaf (Far East or Farmhouse brands work best)1 T. chopped fresh mint or 1 tsp. Dry1 T. fresh parsleysalt and pepper to taste1 c. frozen peas, thawed, if there are none in pilaf
1. Preheat oven to 375 F.
2. In a small bowl combine lamb, 1 T olive oil, lemon juice, and oregano; set aside for 10 minutes.
3. In a large skillet brown lamb in remaining 1 T oil.
4. Add onions and garlic. Saute’ until tender.
5. Add broth (or water)and wine, bring to boil.
6. Add rice, peas, ( if necessary) pilaf seasoning packet, mint and parsley.
7. Transfer everything to ungreased 2 qt casserole, cover and bake in oven for 25 minutes. Uncovering casserole during last 5 minutes of baking.
8. Season to taste with salt and pepper. Serve with crusty bread, and a crisp salad.
6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KEEYAHWE.
2. In a small bowl combine lamb, 1 T olive oil, lemon juice, and oregano; set aside for 10 minutes.
3. In a large skillet brown lamb in remaining 1 T oil.
4. Add onions and garlic. Saute’ until tender.
5. Add broth (or water)and wine, bring to boil.
6. Add rice, peas, ( if necessary) pilaf seasoning packet, mint and parsley.
7. Transfer everything to ungreased 2 qt casserole, cover and bake in oven for 25 minutes. Uncovering casserole during last 5 minutes of baking.
8. Season to taste with salt and pepper. Serve with crusty bread, and a crisp salad.
6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KEEYAHWE.
Nutritional Info Amount Per Serving
- Calories: 209.5
- Total Fat: 4.4 g
- Cholesterol: 24.6 mg
- Sodium: 702.7 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 2.4 g
- Protein: 12.6 g
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