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Low Cal Lamb Casserole

Ingredients
  Boneless leg lamb 1 1⁄2 Pound, fat trimmed and cut into thin slices
  Potatoes 1 Cup (16 tbs), thinly sliced
  Carrots 1 Cup (16 tbs), thinly sliced
  Eggplant 1 , peeled and diced
  Sliced celery 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Yellow squash/Zucchini 1 Cup (16 tbs), sliced
  Onion 1 Cup (16 tbs), sliced
  Lima beans 1 Cup (16 tbs)
  Tomatoes 1 Cup (16 tbs), sliced
  Canned beef bouillon 10 1⁄2 Ounce (1 Can)
  Tabasco sauce 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Dried dill weed 1 Teaspoon
Directions

MAKING
1) Spread aluminum foil and put lamb on it. Broil it until lightly browned on both sides.
2) Take a 3 1/2-quart casserole, arrange different layers of potatoes, carrots, eggplant, and celery.
3) Season with salt and pepper. Arrange half lamb and half squash, onion, lima beans layer and lamb slices.
4) Sprinkle some salt and pepper on each layer. Then, top it with tomato slices.
5) Mix together bouillon, Tabasco sauce, garlic, and dill weed and pour it in the casserole.
6) Bake the casserole for an hour at 350 degrees until lamb and vegetables are tender.

SERVING
7) Serve lamb casserole with some steamed rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
5

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