Cookstr.com

Lamb Patitsio

Updated February 23, 2016

Cookbook

Sublime Smoke

Published by Harvard Common Press

This image courtesy of Joseph DeLeo

When we visited Greece as college students, the layered pasta dish pastitsio became our primary comfort food—close enough to American macaroni and cheese to soothe, though exotic enough to excite. In this variation, the lamb in the filling is rolled first into mini-meatballs and smoked briefly before it’s combined with the other ingredients and baked.

Serving Suggestion: Serve the pastitsio with crusty bread and a salad of cucumbers, tomatoes, and black olives with a simple olive oil vinaigrette. Pick up some grocery or deli rice-stuffed grape leaves—dolmas—for an instant starter.

Serves8

Cooking Methodbaking, smoking

CostModerate

Moderate

Total Timeunder 2 hours

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationpeanut free, soy free

Equipmentsmoker

Mealdinner

Taste and Texturebubbly, cheesy, creamy, garlicky, herby, meaty, savory, smoky, spiced

Type of Dishcasserole

Ingredients

  • ¾ pound ground lamb
  • 1 tablespoon olive oil
  • 1½ teaspoons minced fresh dill or ¾ teaspoon dried dill
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1 plump garlic clove, minced
  • ¼ cup all purpose flour
  • 3 cups whole milk
  • 2 eggs, lightly beaten
  • 1 tablespoon minced fresh dill or 1½ teaspoons dried dill
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground white pepper
  • 12 ounces penne or elbow macaroni
  • 1½ cups thin-sliced drained artichoke hearts, frozen or canned
  • 2 ounces grated kasseri or Parmesan cheese

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