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Has Achieved Nirvana |
This is so good. I substituted Parmesan for the kasseri cheese. Also I've made it with regular pasta as well as multi-grain, so whatever is on hand is fine. I make a double batch (easier to buy 1lb of lamb). It freezes very well. You'll easily get 5 meals for 2 out of it.  https://www.bonappetit.com/rec...und-lamb-and-kasseri
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Minor Deity |
Yum!
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| "I've got morons on my team." Mitt Romney Minor Deity  |
We've made a lamb ragu from the NYT Magazine. I might use a pound of lamb in that recipe instead of 1/2 pound. But I just like ground lamb! How big a butternut squash did you use. I usually see monster 3 pound behemoths in the store. | |||
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| Has Achieved Nirvana |
I'm still eating it out of the freezer from a fall batch so it's been a while since I made it. I'm sure I kept the squash reasonably close to what they ask for just to maintain the balance. Keep in mind though I double the recipe. You roast the squash separately so you can just keep the extra in the fridge for another day. Or buy the pre-cut stuff.
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Has Achieved Nirvana |
Looks great. We love lamb; I make pastitsio every so often. With that nice thick layer of bechamel on top it's not as healthy as jon's recipe but it sure is tasty.
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Has Achieved Nirvana |
That looks delicious.
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JodiHas Achieved Nirvana |
Thanks I plan to try that.
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| knitterati Beatification Candidate  |
This looks great. I love lamb, and I love butternut squash! Thanks, Jon.
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