Tuscan Lamb Casserole (Buglione alla Toscana) Recipe

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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
2 cloves garlic, finely minced
pinches of sea salt and freshly ground pepper
1 - 2 tablespoons olive oil
1 medium eggplant, cut into about 1 inch chunks
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 teaspoon dried oregano
1/2 cup tomato paste or pizza sauce
1 cup red wine or beef stock
snipped fresh basil leaves
snipped fresh parsley
black olives for garnish
freshly grated Parmesan or Romano cheese for garnish
fresh salad greens for serving and as a nice garnish

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.

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