Lamb Allegra
Some traditional Turkish flavors are found in this dish.
Servings: 3-4.

1 can (16 oz.) tomato sauce 
1 tsp. dried oregano 
1/2 cup red wine 
1 tsp. dried rosemary 
1 tbs. Worcestershire sauce
1/4 cup chopped fresh dill 
1 lb. ground lamb
1/4 cup freshly grated ginger 
1 onion, chopped
1/2 cup sliced, pitted kalamata olives
3 cloves garlic, chopped 
1 small eggplant, peeled, thinly sliced and slices quartered
1 cup cooked rice 
salt and freshly ground pepper to taste
1/2 cup plain yogurt 
1 tsp. dried basil
1 cup crumbled feta cheese
     Heat oven to 350°. In a bowl, combine tomato sauce, wine and Worcestershire sauce.

     Place lamb, onion, garlic, rice, seasonings and olives in a 9-x-13-inch baking pan. Add 1/2 of the tomato sauce mixture and knead together thoroughly with your hands.

     Press 1/2 of the meat mixture evenly into pan. Layer eggplant evenly over meat. Press remaining meat mixture over eggplant. 

     Add yogurt and feta cheese to remaining tomato sauce mixture, stirring to combine. Spread it over meat mixture. Bake for 1 hour. Cut into servings with a 
pancake turner. 

     Freeze each portion wrapped in aluminum foil. 

     Reheat in a 350° oven in same foil on a baking sheet for about 40 minutes. 

From The Cook-Ahead Cookbook by Cynthia MacGregor. Used by permission.


The Cook-Ahead Cookbook
The Cook-Ahead Cookbook
by Cynthia MacGregor

When the unforseen happens, or when life gets just too hectic to fix the meal you had planned, it's good to have a fall-back entree in the freezer.This little cookbook offers 120 meals, from Sweet 'n Hot Chicken to Veal Marsala, that can be prepared ahead of time and frozen in single-serve packages for microwaving or stovetop reheating.

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