My Big Fat Greek Lamb Casserole
| Prep Time: 30 min | Serves: 6 |
| Cooking Time: 30 min | Yield: 6 cup |
I look forward to making this casserole whenever I roast a leg of lamb. It is a favorite in our family. Very Greek inspired.
Ingredients
Minted Yogurt Sauce:- 1/2 cup Greek Yogurt Plain
- 1/4 cup Sour Cream
- 1/2 cup Fresh Mint
- 1 clove Garlic Clove
- 1 tbsp Lemon Juice
- 1/4 tsp Real Salt
- 1/4 tsp Ground Black Pepper
- 1 cup Chickpea Flour (Besan)
- 1/2 tsp Real Iodized Salt
- 1 tsp Extra Virgin Olive Oil
- 1 cup Tap Water
- 1/2 cup Brown Rice (cooked)
- 1 1/2 cups Lamb, Roast
- 1 tbsp Olive Oil
- 1 cup Portabello Mushrooms
- 1 cup Fresh Spinach
- 1/2 cup Bell Pepper, Red
- 1/2 cup Onions, Raw, Chopped
- 1/2 cup Poblano Pepper
- 4 cloves Garlic Clove
- 1/2 cup Feta Cheese
- 1 cup Plain Bread Crumbs
- 1/4 cup Feta Cheese
- 3 Plum Tomato
Directions
Minted Yogurt Sauce: Mix the yogurt sauce in a small bowl and set aside. Stir in the yogurt, sour cream, mint, garlic, lemon salt and pepper well.
Refrigerate
# Mix the yogurt sauce in a small bowl and set aside. Stir in the yogurt, sour cream, mint, garlic, lemon salt and pepper well.
# Prepare the chickpea batter
# Sift the chickpea flour with 1/2 teaspoon of salt into a bowl. Slowly add the water, whisking constantly to form a paste. Beat with a wire whisk until smooth. Let the batter stand, covered, at room temperature for 30 minutes.
# Oil a large casserole dish. Pour the batter into the bottom and heat on stove top until you see some bubbles forming. All we are going for here is to stiffen the batter a bit.
# Saute the Vegetable Melange
# In a 10-inch nonstick, ovenproof skillet, heat 1 tablespoon of the olive oil over medium-high heat. Saute the mushrooms,bell pepper, oinion, pepper and garlic until soft.
# Remove from heat and toss in the shredded spinach. Toss well and let it wilt up while its cooling.
# Pour the vegatables into a mixing bowl and mix well with the lamb, rice, feta cheese and 1/2 cup of the yogurt sauce.
# I a small mixing bowl stir the bread crumbs, egg and cheese well.
# Place the chickpea pancake in the bottom of a casserole dish.
# Layer the sliced tomatoe on top of the pancake.
# Spread 1/4 cup of the yogurt sauce on top of the tomatoes.
# Layer the lamb and vegetable melange next.
# Spread 1/2 cup of the yogurt sauce on top of the lamb mixture.
# Top with the bread crumb mixture.
# Bake at 350 for 30 minutes or until the topping is brown and you can see some nice bubbling going on.