Lamb and Chard Casserole

This recipe comes from the book The Supper of the Lamb by Robert Farrar Capon, who spends the entire book explaining, in detail, how to cook and serve a single large leg of lamb.  You wouldn’t think that could be so interesting. His chapter on how to cut up an onion is truly inspirational.

This recipe uses the “deliberate leftovers” from the braised lamb he describes on the previous page.  I’ve successfully used the recipe with pork or beef.

LAMB AND SPINACH (or CHARD) CASSEROLE

  • 1 pound or so of cooked lamb, cut into bite-size slices
  • 2 pounds fresh spinach (or chard) or 3-4 packages frozen, cooked and chopped (don’t oversalt)
  • 1/4 cup butter
  • 4 Tbsp. mayonnaise
  • 4 Tbsp. grated parmesan or cheddar cheese
  • 1 few drops Sherry
  • salt and pepper to taste

Add all ingredients to the hot, drained spinach / chard, correct the seasoning, place in a casserole, cover, and heat thoroughly in a moderate oven.  Serve with plenty of bread and butter.  (from page 134).

 

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