Recipe of Favorite Greek lamb pastitsio bake with rocket salad

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, greek lamb pastitsio bake with rocket salad. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Greek lamb pastitsio bake with rocket salad is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Greek lamb pastitsio bake with rocket salad is something which I have loved my entire life. They’re nice and they look fantastic.

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

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

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