Chef

Administrator
Staff member
8 ounces linguine, cooked according to package directions
1 pound American Lamb leg or shoulder, cut into 1-inch cubes
4 teaspoons olive oil, divided
10 small mushrooms, sliced
1 small onion, finely chopped
2 3/4 cups low-fat milk
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 tablespoons butter or margarine
1 cup seasoned bread crumbs
Servings: 8
1. In large skillet, heat 2 teaspoons oil over medium-high heat. Add lamb and cook for 6 minutes, stirring to brown all sides. Remove from pan; set aside.

2. In same skillet, heat remaining 2 teaspoons oil. Add onion and mushrooms and cook 3 minutes. Blend milk and flour until smooth. Add milk mixture, salt and pepper to skillet. Stir and cook over medium heat until slightly thickened; stir in Parmesan cheese. Pour over linguine and lamb; blend. Pour into a greased 11 x 7-inch casserole.

3. In small skillet, melt butter. Remove from heat and stir in bread crumbs. Sprinkle with bread crumbs. Bake in 350ºF oven for 25 to 30 minutes or until bubbling and slightly browned on top.
 
Last edited by a moderator:
Top