Lamb Scallop

Mar 20

Tarrant FiglioMeat, Recipes, retro food 4 Comments

This is another recipe that will take well to whatever meat you have on hand. It calls for lamb but if you have leftover roast beef or pork, it will work equally as well. It is a little bland, so try using seasoned tomatoes if you have them on hand. On the other hand, nothing wrong with a simple little  retro use of leftovers in a casserole.

Lamb (or Beef or Pork) Scallop

2½ to 3 cups diced leftover lamb
1 tablespoon fat
1¼ teaspoons salt
No. 2 can tomatoes
1 cup fine dry bread crumbs
2 tablespoons butter

Brown meat in a skillet in the 1 tablespoon fat. Add salt. Arrange layers of browned meat, tomates and breadcrumbs in a casserole, topping with crumbs. Dot all over with butter and bake in a moderate oven (350° F.) ½ hour or until thoroughly heated through. 5 servings. The Modern Family Cookbook