Welcome to your favorite ol' podcast where we are embracing fatty fears to devour some lamb. We choose to forgo the mint jelly and focus on racks and shanks while working on our interviewing skills. Our childhood fixations lead us to the only good type of mullet and some serious rumblings. EXPLICIT. www.spilledmilkpodcast.com
From The Best 30-Minute Recipe, Cook’s Illustrated, © 2006.
This dish pairs well with a nap.
1/2 pound ground lamb
1 large onion, diced
1/4 teaspoon ground cinnamon
salt and pepper
2 tablespoons tomato paste
6 garlic cloves, minced or pressed
2 teaspoons minced fresh oregano
3 cups low-sodium chicken broth
1 cup heavy cream
8 ounces elbow macaroni
1 teaspoon cornstarch
1 cup (about 2 ounces) grated pecorino romano
- Preheat oven to 450°F. Cook the lamb in a 12-inch skillet over medium heat until brown, breaking it up with a spatula or (try it!) a potato masher. Drain the lamb, reserving 1 tablespoon fat.
- With the 1 tablespoon fat in the skillet, raise heat to medium-high and add onion, cinnamon, and 1/2 teaspoon salt. Cook until softened, about 5 minutes. Add tomato paste, garlic, and oregano and cook until fragrant, about 30 seconds.
- Stir in broth, 1/2 cup of cream, macaroni, and cooked lamb. Raise heat to high, bring to a boil, and cook, stirring often, until macaroni is tender, 8 to 10 minutes. (Feel free to reduce heat to medium-high if it’s spitting all over!)
- Whisk remaining 1/2 cup of cream with cornstarch and stir into skillet. Cook until slightly thickened, about 1 minute.
- Add 1/2 cup of cheese and season with salt and pepper to taste. Sprinkle remaining cheese over the top and bake until lightly browned, 5 to 10 minutes. Serve.