Lamb with Eggplant
Source of Recipe
California Sizzles--Easy and Distinctive Recipes for a Vibrant Lifestyle
List of Ingredients
3 (1-pound) smaller eggplants
4 - 6 Tablespoons olive oil
2-1/2 pounds leg of lamb, cut into 1-1/2-inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup chopped parsley
1 bay leaf
Salt and Pepper to taste
1 Tablespoon dried oregano
4 large tomatoes, cut into wedges
Juice of 1 lemon
Recipe
Preheat oven to 325 degrees.
Peel the eggplants and cut off the stems. Cut
eggplants into 1-1/2-inch cubes.
Heat 2 - 3 Tablespoons oil in a skillet. Add the
eggplant cubes and brown on all sides, turning as
needed. Set aside on paper towel.
Add and heat remaining 2 - 3 Tablespoons oil in the
skillet. Add the lamb in batches and completely brown
each piece. Put the lamb pieces, as they are done, in
a large quart casserole. Add the onion and garlic to
the skillet. If the pan is dry, add another Tablespoon
oil. Cook for 30 seconds.
Scrape the contents of the skillet over the lamb. Add
the parsley, bay leaf, salt, pepper and oregano and
stir to mix.
Arrange the eggplants in a single layer over the lamb
and top with the tomatoes. Season with salt and
pepper. Add the lemon juice.
Cover the casserole and bake for 1-1/2 hours.
SERVES: 6 - 8
___________________________________
Copyright 1999 by The Junior League of Pasadena, Inc. All
rights reserved.
Visit The Junior League of Pasadena web site
(http://www.jrleaguepasadena.org) to purchase copies of
California Sizzles and other fine cookbooks, or call their
cookbook hotline at (626) 796-0162.
```````````````````````````````````````````
|
|
member logon
