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Cheesy Lamb Cups

 Cheesy Lamb Cups
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
6 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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.

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Cheesy Lamb Cups (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.