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Tuscan Lamb Casserole (Buglione alla Toscana)
From Dorothy McNett's recipes at www.dorothymcnett.com. Make this as a casserole to serve with cooked pasta, polenta, etc. Or just serve it as a casserole with lots of Italian bread, cheeses, greens, etc.
1 pound lamb steak
Preheat oven to 350 degrees. Cut the lamb chops into pieces about 2 - 3 inches in size and sprinkle with the minced garlic, salt and pepper. In heavy bottomed skillet heat olive oil and brown the lamb over medium high heat for several minutes. Remove lamb to an oven safe baking casserole In the hot pan saute the chunks of eggplant, chopped peppers and oregano and cook 1 - 2 minutes and then add the tomato paste and wine or stock and the snipped basil and parsley. Pour over the lamb in the casserole and bake about 45 - 60 minutes. Garnish with black olives and grated cheese and serve as is over some nice fresh salad greens, or serve with cooked pasta or polento.
Recipe created 2017-06-17.