Lamb Savory (1958) Recipe

Name: Lamb Savory (1958)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices bacon, chopped; 1 medium onion, minced; 1 garlic clove, minced; 1/4 cup chopped parsley, divided; 3/4 cup leftover lamb gravy; 1/2 cup tomato paste; 1 teaspoon salt; 1/2 teaspoon pepper; 3 cups cubed cooked lamb; 3 tablespoons heavy cream; 2 tablespoons grated parmesan cheese

Servings: persons

2 slices bacon, chopped
1 medium onion, minced
1 garlic clove, minced
1/4 cup chopped parsley, divided
3/4 cup leftover lamb gravy
1/2 cup tomato paste
1 teaspoon salt
1/2 teaspoon pepper
3 cups cubed cooked lamb
3 tablespoons heavy cream
2 tablespoons grated parmesan cheese

1
Preheat oven to 325u00b0F
2
Heat skillet and cook bacon 1 minute.
3
Add onions, garlic, and 2 tablespoons parsley.
4
Cook, stirring, until onion is tender and bacon is cooked.
5
Add gravy, tomato paste, salt, pepper and lamb.
6
Place mixture in a 1 1/2 quart casserole.
7
Cover and bake 1 hour, stirring occasionally.
8
Uncover and spoon cream on top.
9
Sprinkle with cheese.
10
Bake until mixture is browned and cheese is melted, about 10 minutes.
11
Top with remaining parsley.

870

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 slices bacon, chopped, 1 medium onion, minced, 1 garlic clove, minced, 1/4 cup chopped parsley, divided, and more.

Yes, Lamb Savory (1958) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Savory (1958)

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