Thinking of making a lamb burger and knowing how difficult it is to find ground lamb, I pre-ordered a couple of kilos of ground lamb in 500 gram packages from M. Parret’s butcher friend in Gron. Gron is a tiny, quaint village, population 465, about 15 minutes outside of Sens. I like it because they have a few ancient, well maintained, farm longeres at the town entrance. I want one.
Anyway, I put this casserole together with spinach, pine nuts and mashed potatoes. Basically a cottage pie but “parmentier” is so much more elegant and, I admit, a tiny bit pretentious. I always take pictures before I bake or cook something, in case things go horribly wrong and I have nothing for the blog, which has happened. Luckily, this turned fine and with a green salad, makes a very satisfying lunch.
Lamb and Spinach Parmentier
4 tbsp butter
1 cup grated parmesan
4 cups spinach, coarsely chopped
2 garlic cloves, chopped
1 tbsp olive oil
2 tbsp pine nuts
1 onion, chopped
1 lb ground lamb
1/2 tsp cinnamon
1/2 tsp all spice
Salt and pepper
Boil the potatoes until cooked. Add 2 tbsp of the butter and 1/4 cup of the parmesan, then coarsely mash. Set aside.
Cook the garlic in the olive oil until soft, add the spinach and cook until wilted. Set aside.
In the remaining 2 tbsp of butter, toast the pine nuts until brown, remove and set aside. Add the onions to the pan and saute until soft. Add the lamb, cinnamon and all spice, then cook until all the pink is gone. Salt and pepper to taste.
Layer 5 individual casseroles with the lamb, the spinach, parmesan and the potatoes. Bake at 400 degrees for 25-30 minute.
Wine suggestion: Macon Village