Cheesy Lamb Cups Recipe

Cheesy Lamb Cups Recipe photo by Taste of Home

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I first made this special main dish for a 4-H demonstration, and it won an award. Now it's a winner with my family.—Pat Horton, Riverton, Wyoming

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Cheesy Lamb Cups Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

1 envelope onion soup mix
1/3 cup dry bread crumbs
1 cup evaporated milk
2 pounds ground lamb
4 ounces cheddar cheese, cut into 12 cubes
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup milk
1 teaspoon Worcestershire sauce

Directions

In a small bowl, combine the soup mix, bread crumbs and evaporated milk. Crumble lamb over mixture and mix well.
Press half of the mixture into 12 greased muffin cups, filling each half full. Press one cube of cheese into the center of each cup. Cover with the remaining lamb mixture, mounding each slightly. Bake at 375° for 20-25 minutes or until a meat thermometer reads 160°.
Meanwhile, combine the soup, milk and Worcestershire sauce in a small saucepan; heat through, stirring until smooth. Serve over lamb cups. Yield: 6 servings.

Nutritional Facts 1 serving equals 507 calories, 34 g fat (16 g saturated fat), 142 mg cholesterol, 1,112 mg sodium, 17 g carbohydrate, 1 g fiber, 36 g protein.

Originally published as Cheesy Lamb Cups in Taste of Home April/May 1998, p44