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Greek Lamb Casserole

Source of Recipe

Woman's Day


List of Ingredients

1 lemon
1/4 cup flour
1 tsp each salt and pepper
2 1/2 lb boneless lamb shoulder, well-trimmed, cut in 11/2-in. chunks
1 Tbsp olive oil
2 cups chopped onion
1 Tbsp minced garlic
1 can (14 1/2 oz) chicken broth
2 tsp dried oregano
1 tsp each ground cinnamon and ginger
2 cans (15.5 oz each) chick-peas, rinsed
3/4 cup mixed country olives (from a 7-oz jar), pitted
1/4 cup parsley or mint leaves, chopped




Recipe

1. Heat oven to 325øF. Have a deep 21/2- to 3-qt baking dish ready.

2. With a vegetable peeler, peel yellow part of lemon peel in strips. Cut in long narrow strips, then cut crosswise in small pieces. Halve and juice lemon. Reserve peel and juice separately.

3. Mix flour and 1/2 tsp each salt and pepper in a plastic food bag. Add lamb; toss to coat.

4. Heat oil in a large, deep skillet over medium-high heat. Add lamb, in batches, and brown on all sides. Remove with slotted spoon to baking dish. Add onion and garlic to skillet; saute3 minutes or until soft. Add broth, lemon juice, oregano, cinnamon, ginger, chick-peas and remaining 1/2 tsp each salt and pepper. Bring to a boil, stir in olives, then pour over lamb. Cover tightly with a lid or foil.

5. Bake 11/2 hours or until lamb is tender.

6. Meanwhile mix lemon peel and parsley in a small serving bowl. Cover and refrigerate until ready to use. Serve at table to sprinkle on individual portions.

YIELD: 5 Servings

Per serving: 469 cal, 44 g pro, 26 g car, 6 g fiber, 20 g fat (5 g saturated fat), 125 mg chol, 1,379 mg sod