Hi, I’m Clara. Today, we’re going to make greek lamb pastitsio bake with rocket salad recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Greek lamb pastitsio bake with rocket salad Recipe

Greek lamb pastitsio bake with rocket salad is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Greek lamb pastitsio bake with rocket salad is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook greek lamb pastitsio bake with rocket salad using 17 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Greek lamb pastitsio bake with rocket salad:

1. Take 500 g lamb mince
2. Make ready 2 tbsp dried oregano
3. Prepare 1 tsp ground cinnamon
4. Make ready 2 brown onion
5. Get 2 garlic clove
6. Get 2 beef stock cube
7. Prepare 100 g wild rocket
8. Prepare 400 g tortiglioni pasta
9. Make ready 4 tbsp tomato paste
10. Make ready 30 ml balsamic vinegar
11. Get 160 g mature cheddar
12. Make ready 60 g butter
13. Get 60 g flour
14. Get 700 ml milk
15. Prepare olive oil
16. Get pepper
17. Get salt

Instructions to make Greek lamb pastitsio bake with rocket salad:

1. Here are the ingredients.
2. Preheat oven to 200C (fan). Boil a kettle. Heat a large, dry, wide-based pan over a medium heat.
3. Add the lamb mince to the pan and cook for 4-5 min. Break up the mince with a wooden spoon as you go.
4. Meanwhile, peel and finely dice the brown onions. Peel and finely chop the garlic.
5. Make a tomato stock: Dissolve the beef stock cubes and tomato paste in 550ml boiler water.
6. Add the diced onion and chopped garlic to the pan and cook for 7-8 min further (or until the onion has softened). Once softened, add the ground cinnamon and dried oregano and cook for 1 min further (or until fragrant). Once fragrant, add the tomato stock and cook for 4-5 min further (or until thickened to a ragu-like consistency).
7. Meanwhile, add the tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the pasta for 8-10 min (al dente!). Once done, drain and rinse under cold water and set aside for later. (This gets rid of the pasta starch and will stop it sticking together). Save for later.
8. Meanwhile, make a roux: Return the pot to a medium heat with 60g butter. Once melted, add 60g flour and stir with a wooden spoon for 1-2 min (or until a sandy paste forms).
9. Turn your roux into a bechamel sauce: Gradually whisk 700ml milk into the roux, a little at a time, and cook for 5 min (or until a smooth thick sauce remains).
10. Add the cooked pasta to the lamb and give everything a good mix up. Add the mix to an oven-proof dish and top with the bechamel sauce. Grate the cheddar cheese over the top and season with black better. Put the dish in the oven for 20-25 min (or until golden brown).
11. You now have 20-25 min to do chores and prepare the salad. To prepare the salad: Combine the balsamic vinegar and 4 tbsp olive oil in a bowl. Wash and dry the rocket. Combine and mix with the vinegar & oil. (Some pine nuts and crispy fried onions are also a nice addition.)
12. Keep an eye on the bake. Once golden, remove it from the oven. Allow a little time to cool slightly. Serve with the dressed rocket.

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