Lamb Pastelón (Puerto Rican-Style Plantain Casserole)

This Lamb Pastelón (Puerto Rican-Style Plantain Casserole) brings comfort and balance to the table with sweet plantains, seasoned ground lamb, and a soft baked finish. The flavors stay familiar while the method stays simple, which makes this dish reliable for busy nights and calm family dinners. Because the layers bake together, the result feels special without feeling hard. This recipe fits naturally into easy lamb recipes that feel warm and steady.

What Makes This Recipe Stand Out

• Sweet ripe plantains balance savory lamb for a calm, full flavor.
• Ground lamb cooks quickly and stays tender in the casserole.
• The layers bake evenly, so every slice holds together well.
• This dish works for weeknights while still feeling like a celebration.

Ingredient Breakdown

This ingredient list stays focused so each item supports the final texture and taste. The goal is steady flavor without extra steps.

• Ripe plantains for natural sweetness and soft layers.
• Ground lamb as the hearty base of this lamb meal.
• Sofrito to build gentle depth without heat.
• Tomato sauce to keep the lamb moist while baking.
• Adobo seasoning for balanced seasoning.
• Eggs to help the layers set cleanly.
• Shredded cheese for a soft, melted finish.

How to Make It

Prep

1. Peel and slice the plantains lengthwise into even strips.
2. Heat oil in a pan and brown the plantains lightly on both sides.
3. Set the plantains aside on paper towels to drain.

Cook

1. Brown the ground lamb in a skillet over medium heat.
2. Add sofrito, adobo, and tomato sauce, then simmer gently.
3. Cook until the lamb mixture thickens slightly.

Finish and Serve

1. Layer plantains, lamb, eggs, and cheese in a baking dish.
2. Repeat layers until the dish is full.
3. Bake until set and lightly golden on top.

Prep

1. Preheat the oven and lightly grease the baking dish.
2. Whisk the eggs in a bowl until smooth.
3. Let cooked lamb cool slightly before layering.

Cook

1. Assemble the casserole with steady, even layers.
2. Press gently so the layers settle together.
3. Cover loosely and bake until warmed through.

Finish and Serve

1. Uncover and bake until the top turns lightly golden.
2. Rest the pastelon for 10 to 12 minutes before slicing.
3. Serve warm with a simple salad.

Time Saving Options

These tips help shorten prep while keeping the heart of Lamb Pastelón (Puerto Rican-Style Plantain Casserole) intact, especially when planning ground lamb recipes for dinner.

• Use pre-fried frozen plantains to skip pan frying.
• Cook the lamb filling a day ahead and refrigerate.
• Assemble the casserole early and bake later.
• For faster lamb prep ideas, this pulled lamb dinner option offers a helpful shortcut approach.

Variations You Can Try

These small changes keep the dish flexible while staying true to the idea of lamb dishes made easy.

• Add sliced olives for a salty contrast.
• Use goat meat instead of lamb for a nod to goat recipes.
• Swap cheese styles for a lighter or richer finish.
• If you enjoy Mediterranean flavors, this Greek lamb dinner idea pairs well with similar sides.

Lamb Pastelón (Puerto Rican-Style Plantain Casserole)

Sweet ripe plantains, savory seasoned lamb, and melted cheese come together in this Puerto Rican-style pastelón a warm, comforting casserole that’s perfect for weeknights or gatherings. Every bite is rich, balanced, and full of flavor.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Puerto Rican

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 4 ripe plantains peeled and sliced lengthwise
• 1.5 lb ground lamb
• 1/2 cup sofrito
• 1 cup tomato sauce
• 1 tbsp adobo seasoning
• 3 eggs whisked
• 1.5 cups shredded cheese mozzarella or cheddar
• 2 tbsp oil for frying plantains

Equipment

• Skillet
• Baking Dish
• Oven

Method

 

1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
2. Peel and slice plantains lengthwise. Heat oil in a skillet and lightly brown plantain slices on both sides. Drain on paper towels.
3. In a skillet, cook ground lamb over medium heat until browned. Add sofrito, tomato sauce, and adobo seasoning. Simmer until slightly thickened. Let cool slightly.
4. Whisk eggs in a bowl until smooth.
5. Layer plantains at the bottom of the baking dish. Add lamb mixture, pour some eggs, and sprinkle with cheese. Repeat layers until the dish is full.
6. Press layers gently, cover loosely with foil, and bake for 20 minutes.
7. Uncover and bake an additional 10 minutes until golden on top.
8. Let rest for 10–12 minutes before slicing. Serve warm.

Notes

You can prep the lamb mixture or fry plantains a day ahead to save time. Pre-fried frozen plantains also work well. This casserole freezes beautifully in portions.

FAQs

Can I make this ahead of time?

Yes, Lamb Pastelón (Puerto Rican-Style Plantain Casserole) works well as a make ahead meal. You can assemble the full dish, cover it tightly, and refrigerate it overnight. When ready to bake, let it sit at room temperature for about 20 minutes so it heats evenly. This approach keeps the plantains soft and the lamb filling moist, which is helpful for easy lamb recipes during busy weeks.

What type of lamb works best?

Ground lamb with moderate fat works best because it stays tender during baking. Lean lamb can dry out, while very fatty lamb may release too much oil. This balance makes the dish feel comforting without feeling heavy. If you enjoy slow cooked lamb, a stew style like this easy lamb stew offers a similar softness.

Can leftovers be frozen?

Yes, leftovers freeze well when wrapped tightly. Slice the pastelon into portions before freezing for easy reheating. Thaw overnight in the refrigerator, then warm gently in the oven. The layers hold together best when reheated slowly, which keeps this lamb meal enjoyable even after freezing.

Final Thoughts

Lamb Pastelón (Puerto Rican-Style Plantain Casserole) brings warmth, balance, and comfort to the table with very little stress. The sweet plantains and savory lamb work together in a way that feels familiar and calm. Whether served for family dinner or shared during a gathering, this dish fits naturally beside other lamb meals like a holiday leg of lamb centerpiece. It is a steady recipe you can return to with confidence.