Ground Lamb Casserole [Pastitsio]

Ingredients for the pasta and meat:
1 pound dried penne or ziti pasta
1 T butter
2 pounds ground lamb
2 medium onions, diced
1/2 cup red wine
1 6-ounce can tomato paste
1 teaspoon ground cinnamon
1 T dried oregano
1/2 teaspoon ground sumac (optional)
1 teaspoon dried mint (optional)
2 cups water
6 ounces crumbled feta

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Ingredients for the cheese sauce:
6 T butter
1/2 cup all purpose flour
3 cups milk
1/8 teaspoon cayenne pepper
1/4 cup grated parmesan cheese

Preparing the casserole:
Cook the pasta according to package directions, drain and reserve. Stir in the butter to prevent sticking.

In a large saucepan over medium heat, cook the lamb until no longer pink, breaking it into pieces, about 8 minutes. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.

Transfer to a colander and shake well to drain the fat. Return the lamb to the pan, add the wine and cook over medium heat until most of the liquid has evaporated. Stir in the tomato paste, cinnamon, oregano, (sumac and mint if using) and 2 cups of water. Simmer, stirring occasionally, until thickened, about 15 to 20 minutes. Season to taste with salt and pepper. Set aside to cool.

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Preparing the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Whisk in the flour until incorporated, about 30 seconds. In a slow steady stream, whisk in the milk until there are no lumps. Cook, whisking often, until the mixture is thick and bubbly and coats the back of a spoon, about 5 to 7 minutes. Stir in the cayenne and the parmesan.

When ready to cook, preheat the oven to 350 degrees F.

Add the pasta to the lamb mixture and stir to combine. Toss in the feta and combine. Spoon the mixture into a greased 9- by 13-inch baking dish. Spread the cheese sauce over the pasta mixture, smoothing the top with a spoon. Bake until browned in spots, 35 to 40 minutes. Remove from the oven then allow to cool for about 15 minutes before serving.

Serves 8

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Pastitsio

Ingredients:
1/4 cup extra virgin olive oil
1/2 cup chopped onion
1 T chopped fresh garlic
freshly ground black pepper
2 bay leaves
2 cinnamon sticks
3 to 4 whole cloves
2 pounds ground beef (80/20)
salt
1/2 cup peeled and chopped fresh tomatoes
1 T tomato puree
1 T margarine, melted
1 pound ziti, cooked
1 egg, beaten
2 tablespoons grated Parmigiano-Reggiano, plus more for topping

bechamel sauce

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Ingredients for bechamel sauce:
1 quart milk
1 cup (2 sticks) margarine
1 cup all purpose flour
2 eggs, beaten
2 T grated parmigiano-reggiano
salt and freshly ground black pepper
freshly ground nutmeg

Preparing the pastitsio:
In a large saucepan over medium heat, add the olive oil, onion, garlic, black pepper, to taste, the bay leaves, cinnamon sticks, and cloves and saute for a few minutes. Add the ground beef, stirring continuously, until all the meat is cooked and browned. Stir in salt, to taste, fresh tomato and tomato puree. Let simmer for about 20 minutes, then remove the bay leaves, cinnamon sticks and the whole cloves.

Preheat the oven to 300 degrees F.

Brush a large casserole dish generously with melted margarine. Add the cooked ziti, beaten egg, cheese and the meat mixture. Mix until well combined. Top with bechamel sauce and sprinkle with more grated parmigiano. Bake uncovered for 45 minutes in the preheated oven. Remove from the oven and serve.

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Preparing the bechamel sauce:
Heat the milk in medium saucepan over low heat. In separate medium saucepan over medium heat, melt the margarine, then add the flour and mix well. Stir in the heated milk, beaten eggs, cheese, salt, pepper and nutmeg, to taste. Whisk until thickened. Keep warm until ready to use.

Serves 6

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Olive Oil Rubbed Grilled Leg of Lamb

Ingredients for lamb:
1 leg of lamb, boned and butterflied
10-12 large garlic cloves, peeled and crushed
2 T kosher salt, plus more to taste
1 teaspoon crushed coriander seed
black pepper, freshly ground
2 T olive oil

With a mortar and pestle, crush the garlic and add about half the salt and grind into a paste. Mix in the coriander, a few turns of black pepper and the olive oil.

Put the lamb in a large pan or bowl with a cover. Sprinkle the remaining salt over the lamb and then rub the paste over it. Cover and refrigerate at least two hours and as long as overnight.

Grill the lamb:
Prepare a fire in a charcoal grill. When the coals are evenly covered with ash, set the lamb on a clean grill rack and cook, turning now and then, until the temperature in the thickest part of the muscle reaches about 120 degrees. Time will vary based on the heat of the coals, but it should take about 25 to 30 minutes; begin to test after 20 minutes.

Transfer to a platter, cover loosely with a sheet of foil and let rest for 15-20 minutes.

Cut the lamb into thin slices, season lightly with salt and pepper.

Serve immediately, with tzatziki, grilled vegetables, fresh warm pita breads on the side.

Serves 6-8

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Ingredients for tzatziki:
2 cucumbers, peeled, seeded, thinly sliced and chopped (minced))
kosher salt
7 garlic cloves, crushed and minced
2 cups plain whole milk yogurt


Preparing tzatziki:
Put the cucumbers in a medium bowl, toss with about a teaspoon of kosher salt and transfer to a colander or a strainer lined with cheese cloth and let drain for 20 minutes.

Lift the cheese cloth and turn it tightly to squeeze out excess moisture; return the cucumbers to the bowl and stir in the garlic and yogurt. Taste and correct for salt.

Cover and chill for at least 30 minutes before serving.

Makes about 2 1/2 cups

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