Lamb and Rice Casserole
I've posted a couple of recipes for Lamb Curry that we like, but if you have leftover lamb to serve to someone who doesn't care for curry, this is a great option. I felt it had a Shepherd's Pie flavor (which is also an excellent use for leftover lamb) but served with rice instead of potatoes. I combined two recipes (here and here) in order to make it dairy free, and also use up the leftover artichoke hearts in the refrigerator. Mushrooms would be a great addition to this as well.
Leftover Lamb and Rice Casserole
Slice an onion and sauté it with some garlic in a bit of olive oil. Add some mushrooms if desired. Stir in a pound or so of diced lamb and heat through. Add some peas and carrots and artichoke hearts. In another pan combine a can of diced tomatoes and a cup of beef broth. Season with salt and pepper and basil and thyme. Shake 1/4 cup water and 3-4 tablespoons flour together in a jar, then add to the tomatoes and bring to a boil to thicken. Combine with the meat mixture and then with 2-3 cups of cooked rice. Pour into a casserole and bake at 350° for 30 minutes or until heated through. Top with grated Parmesan cheese (if dairy-free isn't an issue) and serve.
Leftover Lamb and Rice Casserole
Slice an onion and sauté it with some garlic in a bit of olive oil. Add some mushrooms if desired. Stir in a pound or so of diced lamb and heat through. Add some peas and carrots and artichoke hearts. In another pan combine a can of diced tomatoes and a cup of beef broth. Season with salt and pepper and basil and thyme. Shake 1/4 cup water and 3-4 tablespoons flour together in a jar, then add to the tomatoes and bring to a boil to thicken. Combine with the meat mixture and then with 2-3 cups of cooked rice. Pour into a casserole and bake at 350° for 30 minutes or until heated through. Top with grated Parmesan cheese (if dairy-free isn't an issue) and serve.
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