Review of last recipe - Chocolate Chip Angel Cookies (photo above) - They were good and the shortening made them light, but I like the original Toll House cookie recipe from the chocolate chip bag better.  They would probably make one of the 47th tastiest, but I am on the lookout for the tastiest!

TODAY'S RECIPE - LAMB PASTITSIO
Serves 2-4   - Oven at 375 degrees

1 tbsp olive oil
1/2 small onion, finely chopped
2 garlic cloves, minced
1/2 lb. lean ground lamb
3/4 cup tomato sauce
2 tbsp parsley, minced
1/4 tsp dried rosemary, crumbled
pinch of cinnamon
salt and pepper

2 tbsp (1/4 stick) butter
1 tbsp flour
3/4 cup milk
2 tbsp parmesan cheese, grated

1/4 lb ziti (or other macaroni type pasta)
1 egg, beaten

1/2 cup swiss cheese, grated
freshly grated nutmeg

Heat oil in skillet over medium heat.  Add onion and garlic and stir until soft; about 5 minutes.  Add lamb, and stir until almost cooked, with some pink remaining.  Drain off fat.  Blend in tomato sauce, parsley, rosemary and cinnamon.  Season with salt and pepper.  Set aside.

Melt 1 tbsp butter in small saucepan over medium-low heat.  Blend in flour with wooden spoon and stir 3 minutes.  Gradually add milk, whisking until sauce thickens and just comes to a boil; about 5 minutes.  Remove sauce from heat.  Stir in parmesan and nutmeg.  Set aside.

Preheat oven to 375 degrees.  Cook pasta in large pot of boiling salted water until just firm/al dente; about 10 minutes.  Drain well and return to the pot.  Mix in egg and remaining 1 tbsp butter.

Grease 2 small gratin or baking dishes.  Divide half of the pasta between dishes.  Cover with all of the lamb.  Sprinkle each with half of the cheese. Top with remaining pasta.  Spoon sauce over and sprinkle with remaining cheese.  Dust lightly with nutmeg.

Bake until tops are puffy and golden; 55-60 minutes. Serve hot.