Mediterranean Lamb Casserole Recipe

Name: Mediterranean Lamb Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 pounds ground lamb; 2 cups chopped unpeeled eggplant (from 3/4 lb. eggplant); 1 1/2 cups cups chopped onion (from 1 large [12 oz.] onion); 1 cup chopped carrots (from 2 large [7 oz. total] carrots); 2 tablespoons chopped fresh oregano; 8 medium garlic cloves, minced (1 1/2 Tbsp.); 2 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1 (15-oz.) can diced tomatoes, drained; 2 cups uncooked basmati rice; 1 (15-oz.) can chickpeas (garbanzo beans), drained and rinsed; 1 cup plain whole-milk Greek yogurt; 4 cups unsalted chicken stock; 2 cups crumbled pita chips (2 1/2 oz.); 4 ounces feta cheese, crumbled (about 1 cup); 2 tablespoons thinly sliced fresh mint; 1 teaspoon paprika; Lemon wedges

Servings: persons

2 tablespoons olive oil
2 pounds ground lamb
2 cups chopped unpeeled eggplant (from 3/4 lb. eggplant)
1 1/2 cups cups chopped onion (from 1 large [12 oz.] onion)
1 cup chopped carrots (from 2 large [7 oz. total] carrots)
2 tablespoons chopped fresh oregano
8 medium garlic cloves, minced (1 1/2 Tbsp.)
2 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 (15-oz.) can diced tomatoes, drained
2 cups uncooked basmati rice
1 (15-oz.) can chickpeas (garbanzo beans), drained and rinsed
1 cup plain whole-milk Greek yogurt
4 cups unsalted chicken stock
2 cups crumbled pita chips (2 1/2 oz.)
4 ounces feta cheese, crumbled (about 1 cup)
2 tablespoons thinly sliced fresh mint
1 teaspoon paprika
Lemon wedges

1
Preheat oven to 400u00b0F. Heat oil in a 12-inch high sided skillet over medium-high. Add lamb; cook, stirring to crumble, until just browned, 4 to 5 minutes. Add eggplant, onion, and carrots; cook, stirring occasionally, until vegetables are soft, 7 to 8 minutes. Add oregano, garlic, salt, pepper, cumin, and cinnamon; cook, stirring often, 2 minutes. Stir in tomatoes. Bring to a boil over medium-high; reduce heat to medium, and simmer, stirring occasionally, until slightly thickened, 4 to 5 minutes. Stir in rice, chickpeas, and yogurt. Transfer mixture to a 13- x 9-inch casserole dish; pour stock over mixture. Cover tightly with foil.
2
Bake in preheated oven until mixture is bubbly, 30 to 35 minutes. Remove foil; bake an additional 5 minutes. Sprinkle with pita chips and feta; continue baking until lightly browned, about 5 minutes. Remove from oven; let stand 5 minutes. Sprinkle with mint and paprika. Serve with lemon wedges.

2039

kcal

Calories

Fat

165

Carbs

167

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 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 pounds ground lamb, 2 cups chopped unpeeled eggplant (from 3/4 lb. eggplant), 1 1/2 cups cups chopped onion (from 1 large [12 oz.] onion), and more.

Yes, Mediterranean Lamb Casserole 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.

Mediterranean Lamb Casserole

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