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Lamb Croustade

Whats.Cooking's picture
This Lamb Croustade recipe is brilliant. I served it for a few unexpected guests with sauce last week and they loved it. I have been giving its recipe to all of them ever since. Try this Lamb Croustade for yourself.
  Butter 30 Milliliter (2 Tablespoon)
  Ground lamb 1 Pound (450 Gram)
  Onion 1 , chopped
  Rice 125 Milliliter (1/2 Cup)
  Beef stock 375 Milliliter (1 1/2 Cup)
  Chopped parsley 60 Milliliter (1/4 Cup)
  Sage 1⁄2 Teaspoon (2 Milliliter)
  Dry mustard 1⁄4 Teaspoon (1 Milliliter)
  Cinnamon 1 Pinch
  Crusty bread loaf 1
  Tomato sauce 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste

–  Preheat oven to 325 °F (160 °C).
–  In a stove-top casserole, melt butter and brown the lamb lightly, then add onion and rice.
–  Add beef stock, parsley, salt, pepper, sage, mustard, and cinnamon and bring to a boil. Let mixture simmer for 20 minutes or until liquid is completely absorbed.
–  Cut a 3/4 inch (2 cm) slice off one end of crusty bread, remove soft part of bread, leaving a 1/2 inch (1.25 cm) layer under the crust.
–  Fill cavity with lamb mixture and replace end slice.
–  Wrap stuffed crusty bread in thick aluminum foil and bake for 20 to 30 minutes.
–  Cut into thick slices and coat with tomato sauce.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3953 Calories from Fat 1330

% Daily Value*

Total Fat 153 g236.1%

Saturated Fat 62.3 g311.3%

Trans Fat 0 g

Cholesterol 395.6 mg131.9%

Sodium 5120.2 mg213.3%

Total Carbohydrates 498 g166%

Dietary Fiber 26.9 g107.7%

Sugars 73.7 g

Protein 155 g309.7%

Vitamin A 169.4% Vitamin C 255.8%

Calcium 60.2% Iron 168%

*Based on a 2000 Calorie diet

Lamb Croustade Recipe