Re: Thursday Night Dinner 2/20/2025

On 2025-02-21, Dave Smith <adavid.smith@sympatico.ca> wrote:

On 2025-02-21 9:41 a.m., Jill McQuown wrote:

On 2/21/2025 6:24 AM, Janet wrote:

In article <vp8lhu$32qlv$1@dont-email.me>,
j_mcquown@comcast.net says...

>
I have no name for this dish.  A pound of ground lamb browned in a
skillet with some minced onion & garlic, then any fat drained off.
Reduce the heat and stir in about 16 oz. of frozen cut leaf spinach and
heat through.  Stir in 6 oz. of crumbled feta cheese and grate in some
fresh lemon zest.  Cover and simmer on very low heat about 10 minutes.
>
This can be served over rice or pasta if desired.
>
Jill

>
   Sounds good.
>
    Janet UK

 
It's delicious!  A couple of years ago my manager at work told me about
a dish his wife made using "chopped meat" (by that, he means ground
beef) cooked with onion, garlic and spinach.  Interesting, but I thought
to myself I can take that up a notch.  Use ground lamb instead, add
crumbled feta cheese (spinach and feta are a great pairing).  The grated
lemon zest adds a nice fragrant touch.  It really is very tasty.
Just yesterday I was watching a program in the food network where the

owner of a Greek restaurant demonstrated making Shepherds pie and he
used small chunks of meat. It was smaller than we use for stew but a lot
bigger than ground meat.

Well, if the idea of shepherd's pie is as a vehicle for leftover
roasted lamb, then small chunks make a lot of sense.

--
Cindy Hamilton