Lamb and Rice Casserole

Posted on Monday 12 March 2007 at 2:11 PM in In The Kitchen - Post Comment

Hubby LOVES lamb, and most of the lamb I findin grocery stores (when I do find it) is natural free-range lamb so I enjoy spending a little extra to get lamb.  I haven't tried this recipe, but I will be soon.


Lamb and Rice Casserole

Ingredients
1 1/2 cups chopped onion
1/2 cup chopped celery
2 tablespoons butter
2 cups ground or minced roast lamb
2 cups cooked rice
2 cans (14.5 ounces each) diced tomatoes, drained
1 1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon Worcestershire sauce
2 slices bacon, finely diced

Directions
In a skillet, cook the onion and celery in butter over medium-low heat. Add the ground or minced roast lamb (a food processor will grind cooked lamb quickly), cooked rice, tomatoes, salt, paprika, and Worcestershire sauce.
Sprinkle the diced bacon over top. Bake in a 375° oven for 35 to 45 minutes.
Serves 4.