Pastitsio | Baked Greek Pasta with American Lamb

Recipe provided by | FEASTING AT HOME

Servings: 10 Preparation Time: 45 minutes Cook Time: 30 Minutes

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INGREDIENTS

2 tablespoons olive oil

1 large onion, diced

2 pounds ground American lamb

2 teaspoons kosher salt, more to taste

6 cloves garlic, rough chopped, or 2 tablespoons granulated garlic

1/2 cup red wine

6 cloves garlic, rough chopped, or 2 tablespoons

granulated garlic

3 teaspoons ground cinnamon (don’t skimp)

2 teaspoons ground cumin

2 teaspoons dried oregano (or 1 tablespoon fresh chopped )

1 teaspoon pepper

1 can (28 ounces) crushed tomatoes

1 tablespoon tomato paste

Béchamel

3 tablespoons olive oil or butter

1/4 cup all-purpose flour ( or gluten-free flour)

2-1/2 cups whole milk

1/2 teaspoon ground nutmeg

1 teaspoon salt

1/2 cup grated Parmesan, or Kasseri cheese

1/2 cup plain greek yogurt

2 extra large eggs, beaten

3/4 pound Penne pasta

Parmesan for sprinkling

Garnish: 1 tablespoon thyme

DIRECTIONS

Start the lamb bolognese: heat oil in a large heavy bottom pot or dutch oven over medium-high heat. Add the onion, ground meat and salt, breaking up the meat with a metal spatula. Cook 10-12 minutes, stirring often until onions are tender and meat is browned. Drain any fat. Splash with the red wine and cook until evaporated, about 2 minutes, then add garlic and cinnamon, cumin, oregano and pepper. Sauté for 2 minutes until garlic is fragrant. Stir in crushed tomatoes and simmer on low heat, covered, for 20 minutes. Taste, add more salt if you like.

Preheat oven to 400 F

While this is simmering, boil the pasta water and make the béchamel sauce. Heat the oil in a medium pot, over medium heat. Whisk the flour into the oil into a smooth paste and cook for 60 seconds. Whisk in 1 cup milk until smooth and thickened, then immediately, add the remaining 1 1/2 cups milk and whisk until smooth and thickened again. Add salt, nutmeg, white pepper and parmesan, and stir until cheese melts and sauce is smooth. Set aside and let cool for 10 minutes.

Cook the pasta and drain.

Once the béchamel has cooled 10 minutes ( warm is ok, just not hot), stir int the yogurt and beaten eggs.

Add the cooked pasta to the Bolognese sauce and mix. Pour into an extra large greased baking dish (9×13) or 12-inch oven proof skillet. Top with the béchamel sauce covering it evenly. Sprinkle with ½ cup more parmesan and scatter with fresh thyme leaves. Bake 30-40 minutes or until golden and bubbly.

Enjoy!

Smoked Gouda BBQ Ground American Lamb Penne

Recipe provided by | Chase Studio CO

Servings: 4 Prep Time: 5 minutes Cook Time: 20 minutes

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INGREDIENTS

1/2 box Penne Pasta

1 lb American Ground Lamb

1/2 Cup Sweet Baby Ray’s BBQ Sauce

1 Cup Smoked Gouda Cheese

1 Onion

DIRECTIONS

Cook the Pasta per box instructions and set aside.

Dice the onion and sauté with ground lamb in a dutch oven over medium heat.

Once onion and lamb are cooked, add pasta, cheese, and BBQ sauce to dutch oven and stir until combined.

Spoon into bowl and top with fresh parsley for color and a hint of freshness. Enjoy!

Smoked Gouda BBQ Ground American Lamb Penne

American Lamb Ragout

Recipe provided by | The Mushroom Council

Servings: 4 Prep Time: 15 minutes Cook Time: 2 hours and 30 minutes

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INGREDIENTS

8 ounce fresh crimini mushroom

2 tablespoon olive oil

1 small onion, diced

2 carrots, diced

2 stalks celery, diced

4 cloves garlic, minced

salt and pepper

1 pound ground American Lamb

4 tablespoon tomato paste

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon Italian herbs

1 can whole tomatoes

1/2 cup red wine

1 bay leaf

1 pound dried spaghetti

Freshly grated Parmesan cheese

Fresh parsley, finely chopped

DIRECTIONS

Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

Heat oil in a large sauce pan over medium-high. Add mushrooms and sauté for 3-4 minutes. Add onions and sauté for 2 minutes. Add carrots and celery; sauté until they start to soften, 4 minutes. Add garlic and sauté another minute. Season with salt and pepper.

Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg, and Italian herbs. Stir until well combined.

Add tomatoes to the pan. Using spatula, break up tomatoes. Add red wine, stir until well combined. Add bay leaf. Lower heat to low, place lid on pot and simmer 2 hours. Stir occasionally to ensure bottom does not burn.

Remove lid and taste sauce; season with salt and pepper as needed. Continue to simmer on low, with the lid removed; sauce will begin to thicken.

Meanwhile prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of parmesan cheese and finely chopped parsley.

Spicy American Lamb Ragout

Recipe provided by | Chef Dylan Girodan Piatti

Servings: 4

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INGREDIENTS

Boneless American Lamb leg 3 pounds

Pork butt 1 pound

Carrots 2

Onion 1

Celery stalk 1

Garlic, chopped 1/2 cup

Oil 1/2 cup

Bay leaf 1

Mint 1 tablespoon

Chili flakes 1 tablespoon

White wine 1 cup

Crushed San Marzano tomatoes, drained 2 cups

Tomato paste 4 tablespoons

Veal or rich chicken stock 2 cups

Fresh pappardelle 1 pound

Grated pecorino 1 cup

DIRECTIONS

 In a large pot, add salted water; bring to a boil.  Freeze a grinder attachment.

Cut leg and pork into 1-inch cubes; place in freezer while preparing other ingredients.

Rough chop carrots; pulse in food processor until very small.  Chop onion and celery; pulse in food processor until very small. Grind meats twice through medium die.

In a medium saucepan, heat oil; add meat.  Stir frequently; cook until no longer pink.  Add vegetables, bay leaf, mint and chili flakes; continue to cook over medium heat for 20 minutes, stirring regularly.  Add wine; cook until dry.  Add tomatoes and paste; cook an additional 5 minutes.  Add stock; cook until reduced by half.  Season to taste.

Cook pappardelle in the salted water until tender, about 45 seconds.   Toss with lamb ragout.  Divide into four warmed bowls; top with pecorino.  Serve immediately.

Slow-Cooker American Lamb Ragu with Rigatoni

Recipe provided by | ANDREA SLONECKER

Servings: 8-10

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INGREDIENTS

1 (28-ounce) can whole peeled tomatoes

1 cup dry red wine

1 large yellow onion, finely diced

1/4 cup tomato paste

1/4 cup fresh oregano leaves (or 3 teaspoons dried)

4 garlic cloves, minced

1 (3-pound) boneless American lamb shoulder roast, halved (see Note)

1 teaspoon dried red chile flakes

2 1/2 teaspoons salt

1 to 2 tablespoons red wine vinegar

1 pound dried rigatoni

Parmesan cheese, for grating

DIRECTIONS

In a 5-to-6-quart slow cooker, combine the tomatoes and juices, wine, onion, tomato paste, oregano, garlic, and chile flakes. Season the roast with the salt and nestle it in the tomato mixture. Cover and cook until the meat is very tender and can easily be pulled apart, about 6 hours on high or 9 to 10 hours on low.

Shred the meat with 2 forks and stir it into the sauce. Taste and adjust the seasoning with more salt as needed. Add enough vinegar to brighten the flavor.

Cook the pasta according to the package directions. Return the pasta to the same pot and add enough of the sauce to coat the noodles, stirring over medium-low heat for about 2 minutes.

Serve the pasta in warm bowls, with another big spoonful of the sauce on top of each and plenty of Parmesan cheese.

Note: Special order a lamb shoulder roast from your butcher, or substitute cubed stew meat and reduce the cooking time to about 4 hours on high, or 6 to 8 hours on low.

Lemon-Braised American Lamb Shanks

Servings: 12

INGREDIENTS

LEMON-BRAISED AMERICAN LAMB SHANKS

• 12 American Lamb hind shanks (12 ounces each)

• 2 tablespoons olive oil

• 2 quarts onions, sliced

• 1 cup garlic cloves 1 cup

• 1/2 cup fresh lemon thyme leaves

• 1 tablespoon crushed cumin seeds, toasted

• 3-1/2 cups Riesling wine

• 1-1/2 quarts American Lamb stock

• 1 tablespoon black pepper, ground

• 3 tablespoons fresh lemon zest

• 3 quarts lemon-Spinach Fettuccini (recipe follows)

• 3/4 cup fresh chives, chopped

LEMON-SPINACH FETTUCCINI

• 3 quarts cooked Fettuccini pasta (1-1/2 pounds dry)

• 3 quarts raw baby spinach or arugula

• 1/4 cup lemon olive oil

• 2 tablespoons fresh lemon zest

• 1 tablespoon cracked pepper

DIRECTIONS

AMERICAN LAMB

In a large rondo, heat oil over medium-high heat; add shanks in batches and brown on all sides. Remove shanks; hold. Add onions and garlic to pan; continue to cook, stirring often, until slightly caramelized, about 6 minutes. Mix in thyme and cumin; continue cooking 2 minutes. Add wine and bring to a boil; reduce mixture by half. Stir in stock, lemon juice and pepper; bring to a boil. Return browned shanks to pot in an even layer; cover and simmer over very low heat 3 hours or until very tender. Remove shanks from braising liquid; place in hotel pan, cover and refrigerate.

Chill pot with braising liquid. Remove layer of fat from top of liquid and discard.

Return pot with braising liquid to stove top and bring to a boil; reduce mixture by half.

Adjust seasonings. Stir in lemon zest; keep warm.

Heat lamb shanks covered in a low oven when ready to serve.

LEMON-SPINACH FETTUCCINI

In a bowl, toss together hot fettuccini, spinach, oil, lemon zest and pepper until mixed. Cover; keep warm.

In bottom of large soup plate, mound 1 cup of Lemon-Spinach Fettuccini and top with 1 hot American Lamb shank. Ladle 1/2 cup braising liquid over top and sprinkle with 1 tablespoon chives.

Orecchiette Pasta with Ground Lamb, Broccolini, and Pecorino

Servings: 4-6

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INGREDIENTS

• 1 tablespoon plus 1 tsp kosher salt

• 1 pound orecchiette pasta

• 1 bunch broccolini (about 12 ounces), cut into 1-

• inch pieces

• 3 tablespoons extra-virgin olive oil

• 1-1/4  pounds ground American Lamb

• 4 garlic cloves, minced

• 1/4 to 1/2 teaspoon dried red pepper flakes

• 3/4 cup grated Pecorino Romano or

• Parmigiano Reggiano cheese

DIRECTIONS

Bring about 6 quarts of water to a boil in a large pot and season it with 1 tablespoon of salt. Add the pasta and cook until almost tender but still a little underdone, stirring occasionally, about 7 minutes. Add the broccolini to the pot and cook 3 more minutes, until the pasta is al dente and the broccolini is bright green and crisp-tender. Drain, reserving about 1/2 cup of the cooking water.

Meanwhile, heat the olive oil over medium-high heat in a Dutch oven or other large pot. Add the American Lamb and break it up into small chunks. cook, stirring occasionally, until the American Lamb is deeply browned and a little crispy, about 10 minutes. Stir in the garlic and the pepper flakes (to taste), season with 1 teaspoon of salt, and cook about 1 minute longer.

Reduce the heat to medium-low and stir the pasta and broccolini into the pot with the American Lamb. Add the reserved cooking water and continue cooking about 1 to 2 minutes more, to allow the pasta to absorb the flavors. Sprinkle in about 1/2 cup of the cheese and stir to combine well. Serve the pasta in warm bowls with the remaining 1/4 cup of cheese sprinkled over the top.