← Back to Search Results
baking, smoking Greek
Lamb Patitsio

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Yield: Serves 8

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

Sauce:

  • 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

Directions

Bring your smoker to its appropriate cooking temperature.

In a small bowl, mix together the lamb, oil, dill, nutmeg, and salt. Form the mixture into mini-meatballs, about ½ inch in diameter. Place the meatballs on a small grill rack, grill basket, or piece of heavy-duty foil. Transfer the meatballs to the smoker and smoke until cooked rare, about 25 to 35 minutes at a temperature of 225° F to 250° F.

While the meatballs smoke, make the sauce. In a saucepan, warm the oil and butter over medium heat. Sauté the onion and garlic briefly until the onion is soft. Stir in the flour. Add the milk about ½ cup at a time, stirring well after each addition. Spoon a few tablespoons of the milk mixture into the eggs, then whisk the eggs back into the milk mixture. Add the dill, salt, nutmeg, and white pepper. Continue cooking over medium heat just long enough to warm the sauce through, and reserve it.

Preheat the oven to 350° F. Grease a 2-quart baking dish.

Cook the penne according to the package directions and drain it.

Spoon half the penne into the prepared dish and spread the meatballs evenly over it. Top with half of the artichokes and half of the cheese. Add the remaining pasta, and then the rest of the artichokes and cheese. Pour the sauce over the dish. Bake 40 to 50 minutes until the mixture is just firm and lightly browned.

Serve hot.

Notes

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.


© 1996 Cheryl Alters Jamison and Bill Jamison
 

Nutritional Information

Nutrients per serving (% daily value)

459kcal (23%)
215mg (21%)
2mg (4%)
88mcg RAE (3%)
435mg
56mg
21g
7g
3g
41g
103mg (34%)
356mg (15%)
9g (47%)
24g (36%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
desserts-4-today Desserts 4 Today
by Abby Dodge
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
american-masala American Masala
by Suvir Saran
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
lucid-food Lucid Food
by Louisa Shafia
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?