This time I found it in my own freezer instead of the flea market.
I was rummaging through my freezer drawer and came upon a note to myself in the form of a frozen container.
Unfortunately I didn’t have time or inclination to make a leg of lamb. But I did have some ground lamb in the freezer. I know, I know – who has that in their freezer? What can I say, we love lamb in all forms (only American never New Zealand) and it is cheap and readily available in my urban area stores.
Plus I was feeling more cozy and comforting rather than fancy upscale for dinner. Everyone knows that cozy + comforting = PASTA!
So I had my inspiration.
I would make a kind of “lamb baked ziti” or maybe you would call it an eggplant-free Moussaka! No matter what it could be called – it was good!
The amount of ground lamb I had was 1/2 lb so I wanted to “beef it up” (pun intended) and I added 1/2 lb of ground beef to it. Since the red sauce already had some lamb juices in it, the dish would still scream lamb even with the use of just a 1/2 lb. TIP: Going half and half is also a great way to stretch a can-be-expensive ingredient or to introduce it to someone who may not think they like lamb.
The frozen red sauce had been created with the pan drippings from a past roast lamb dinner + tomato paste + brown sugar + spices and the veggies used as the roasting rack. All blended together and the leftovers frozen for a rainy day.
I mixed my al dente cooked pasta with 2 large egg yolks, 1/2 tsp nutmeg and a jar of pre-made Alfredo sauce. (Not everybody wants to whip up a roux every time – that is a lot of pressure.) I laid that down as the first layer. Then I browned my meat together, drained the extra fat and mixed in the red sauce. I layered this on top of the pasta and sprinkled it with some shredded Romano before giving it 20 mins in the oven to come together and get toasty on top.
Served with sautéed zucchini.
Yiayia would have approved.