Ingredients
1 envelope onion soup mix1/3 cup dry bread crumbs1 cup evaporated milk2 pounds ground lamb4 ounces cheddar cheese, cut into 12 cubes1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted1/2 cup milk1 teaspoon Worcestershire sauce
Preparation
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 thermometer reads 160°.
Meanwhile, combine the soup, milk and Worcestershire sauce in a small saucepan; heat through, stirring until smooth. Serve over lamb cups.
