Lamb Chartreuse
- 1 cup leftover lamb, very finely minced
- 1 tsp capers, chopped
- 1/2 tsp onion juice
- 1/4 tsp salt
- Paprika
- 4 Tbsps gravy or stock
- Butter
- Mashed potato
Add the chopped capers, onion juice, salt and a little paprika to the minced lamb. Moisten with gravy or stock.
Butter a deep pan or mold. Line the bottom and sides 1 inch deep with warm, well seasoned mashed potatoes. Fill the center with the meat mixture. Spread potato across the top.
Cover tightly and steam or set in a pan of water and cook in the oven for 30-45 glorious minutes (be patient, you rascal). Turn out on a hot platter. Serve tomato sauce (see Savory Tomato Sauce recipe) in a separate dish.
Butter a deep pan or mold. Line the bottom and sides 1 inch deep with warm, well seasoned mashed potatoes. Fill the center with the meat mixture. Spread potato across the top.
Cover tightly and steam or set in a pan of water and cook in the oven for 30-45 glorious minutes (be patient, you rascal). Turn out on a hot platter. Serve tomato sauce (see Savory Tomato Sauce recipe) in a separate dish.
Submitted by Feb 14, 2010
13 min
45 min
58 min