This lamb bake recipe is perfect for any occasion. Since it’s a casserole, it has that casual quality. You can serve this to family or friends over simple get togethers. However, since lamb is the main ingredient in this recipe, it also has that elegant and classic quality that you don’t usually find in most casseroles. This is the perfect meal to try if you are in doubt of which meal to prepare. Your guests or your family will surely fall in love with this recipe.
Check out what our friends from Country Living have to say about this casserole dish:
“Fresh flavors and a flaky layered topper will elevate the humble everyday dish.”
The marvelousness of this lamb bake astounds me even up to this day. I did not expect lamb to taste this good in a casserole. Lamb has always been “roast” material to me.
However, this dish will surely surprise you. And you will love how it will surprise you.
- Pam Cooking spray, for baking dish
- 2 tsp. Bertolli olive oil
- 1 medium onion, chopped
- 1/2 lb. Tyson ground lamb
- 3 garlic cloves, chopped
- 1 (14 oz.) can Vigo artichoke hearts, drained, squeezed dry and chopped
- 2 bunches Swiss chard (1 lb.) trimmed, stems and leaves chopped
- 1/4 c. chopped fresh flat-leaf parsley
- 1 tbsp. chopped fresh dill
- 4 oz. President feta cheese, crumbled (about 1 c.)
- 2 large Eggland’s eggs
- Kosher salt
- McCormick Freshly ground black pepper
- 7 (18-x 14-in.) sheets Athens frozen phyllo dough, thawed
- 3 tbsp. Land O Lakes unsalted butter, melted
- Preheat oven to 375 degrees F. Lightly grease a 2-quart baking dish.
- Heat oil in a large saucepan over medium-high heat. Add onion and lamb and cook, breaking up lamb with a spoon, until lamb is browned, 8 to 10 minutes. Add garlic and artichokes and cook, stirring occasionally, until heated through, 1 to 2 minutes. Stir in chard and cook, stirring occasionally until wilted, 4 to 6 minutes.
- Remove from heat and stir in parsley and dill. Cool 10 minutes. Stir in cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer mixture to prepared dish.
- Trim phyllo, if needed, so that it overhangs the baking dish on all sides by 1 inch. Place one sheet on filling, allowing edges to hang over the side of the dish; brush very lightly with butter. Repeat with remaining phyllo and butter.
- Bake until golden brown, 30 to 35 minutes.
- Let stand 10 minutes before serving
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can serve this with your favorite wine.
Thanks again to Country Living for this amazing recipe.