Delicious Dishes From Leftover Lamb

Delicious Dishes From Leftover Lamb

Delicious Dishes from Leftover Lamb, a vintage recipe brochure from the American Lamb Council

These delicious dishes from leftover lamb were part of a promotional brochure published by the American Lamb Council in Denver Colorado.  The recipes featured are Lamb Creole, Lamb Curry Bake, Lamb and Potato Casserole, Individual Lamb Pies, and Lamb Stuffed Peppers. 

Lamb Creole

Ingredients

2 tablespoons butter or margarine
1 medium-sized onion, chopped
2 cups diced cooked lamb
1 1-pound can tomatoes
2 cups stock or bouillon
1/8 teaspoon cayenne
1 teaspoon salt
1/8 teaspoon crushed chili pepper
1/2 teaspoon garlic salt
1 cup rice

Method

Melt butter or margarine. Add onions and lamb and cook over low heat, stirring occasionally 5 minutes. Add undrained tomatoes, stock or bouillon, cayenne, salt, chili pepper, and garlic salt; mix well. Cover and cook over low heat 20 minutes, stirring occasionally. Add rice. Cook over medium heat to boiling point. Stir. Cover and cook 15 minutes, or until rice is done, stirring occasionally. 

Makes 4 servings.

Lamb Curry Bake

Ingredients

2 cups diced cooked lamb
1 teaspoon onion juice
1/2 cup sliced celery
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup milk
1 10.5-ounce can condensed cream of mushroom soup
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons curry powder
1/2 cup shortening
3 tablespoons water

Method

Combine lamb, onion juice, celery, 1/2 teaspoon salt, pepper, milk, and soup in lightly greased 10-inch pie plate. Sift flour, 1/2 teaspoon salt, and curry powder together. Cut in shortening. Add water; stir until well mixed. Roll out on a lightly floured surface to 1/8 inch thickness. Place over lamb mixture. Seal and flute edges; slit top. Bake in a hot oven (400-degrees) 35 minutes, or until lightly browned. 

Makes 4 servings. 
 

Lamb and Potato Casserole

Ingredients

1/4 cup butter or margarine
1 medium-sized onion, sliced
1/4 pound mushrooms, sliced
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 cup stock or bouillon
2 cups diced cooked lamb
3 cups seasoned mashed potatoes
2 cups grated Cheddar cheese (about 1/2 pound)

Method

Melt butter or margarine.  Add onion and mushrooms and cook over low heat 5 minutes, stirring occasionally. Add flour, salt, pepper, and mustard; blend. Gradually add stock or bouillon and cook over low heat, stirring constantly, until thickened. Add lamb; mix well. Turn into a 2-quart casserole. Combine potatoes and cheese; mix well. Top lamb mixture with potato mixture. Bake in moderate oven (350-degrees) 30 minutes. 

Makes 4 servings.

Individual Lamb Pies

Ingredients

3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 1/2 cups lamb stock or bouillon
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rosemary
2 cups diced cooked lamb
1 1/2 cups sliced carrots
1 1/2 cups cooked peas
1 cups sifted all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
1/4 cup milk

Method

Melt butter or margarine; add 3 tablespoons flour and blend. Gradually add stock or bouillon and cook over low heat stirring constantly, until thickened. Add 1 teaspoon salt, pepper, rosemary, lamb, carrots, and peas; mix well. Turn into 4 individual baking dishes. Combine 1 cup flour and 1/2 teaspoon salt. Cut in shortening. Add milk and mix lightly. Press into a ball. roll out dough on a lightly floured surface to 1/8 inch thickness. Cut into 4 rounds. Place on lamb mixture. Seal edges. Prick tops. Bake in a very hot oven (450-degrees) 15 minutes, or until lightly browned. 

Makes 4 servings. 

Lamb Stuffed Peppers

Ingredients

4 large green peppers
2 tablespoons olive or salad oil
1/4 cup chopped onion
3/4 cup cooked diced carrots
3 cups cooked rice
1 1/2 cups diced cooked lamb
1 8-ounce can tomato sauce
1 teaspoon garlic salt
1/2 teaspoon oregano
Salt and pepper to taste

Method

Cut tops from green peppers. Remove seeds and membrane. Cook green peppers covered, in a small amount of boiling salted water, 10 minutes. Drain. Combine oil and onion and saute until lightly browned. Add carrots and rice and cook over low heat, stirring frequently, until rice is lightly browned. Add remaining ingredients; mix well. Fill green peppers with lamb mixture. Place in lightly greased shallow baking pan. Bake in moderate oven (350-degrees) 45 minutes. 
 

From the Kitchen Of
View additional recipes in this category

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.

Kitchen Helper Items Available From Amazon