With the cooler nights, I start to long for comfort food. And being half Greek, that would involve lamb.
“You don’t eat meat? He don’t eat meat? That’s OK; I feed you lamb.” My Big Fat Greek Wedding
This is a very easy and quick weeknight supper.
The Easy and Slightly More Elegant Lamb Mac and Cheese.
1/4 – 1/2 package of elbow macaroni, cooked according to package instructions to al dente and depending on how much pasta you prefer.
1 small log of plain goat’s cheese
1 small container of Greek yoghurt, plain. If you cannot find Greek yoghurt, begin the night before with a container of regular yoghurt and some cheesecloth or a coffee filter. Secure the material over the mouth of a glass or a pyrex measuring cup with a rubber band and fill with the yoghurt. Let drain overnight. Dispose of the liquid the next day. The yoghurt will be thicker and creamier.
1/2 – 1 lb. of ground lamb, depending on your needs. Brown in skillet with a 2 teaspoons of commercial Greek seasoning and a splash of lemon juice and ouzo. Or, make your own using a combination of minced garlic, oregano, onion, olive oil, salt, pepper, dill weed, a splash of ouzo (or a dash of anise) and some lemon juice.
Cook the pasta, stir in the goat cheese and yoghurt, add the lamb. Garnish with parsley or more oregano.
Serve with a Greek salad (what else?) and a light red wine.
Do not throw empty plates on the floor; it’s touristy.