This meal had the most servings
yet (I had it three times and still had a little left over). It is a pasta dish,
so you can split it up any way you want to. I’ve had lamb before, but never
ground lamb. Don’t let the name of the recipe fool you. The meat is a lamb and
beef blend (It tasted like ground beef). The recipe will work with any type of
ground meat, as well. There is also no risotto involved in the dish; only
ditalini pasta.
This recipe uses lemon zest, so
you may need a zester. You can also use a cheese grater with small outward
protruding holes and spiky edges to zest the lemon. I had none of the above, so
I just sliced the skin of the lemon into small, fine pieces.
The first thing I did not like
about this recipe was that it called for 2 teaspoons of olive oil to cook the
ground lamb/beef. HEALTH ALERT! You definitely do not need to do this. The higher
the fat content of the meat, the more oil it will naturally produce once it is
cooked. Just spray the pan with an olive oil based cooking spray before cooking
the meat. You may want to season the meat before you cook it. The recipe says
to use salt and pepper. I used seasoned salt, garlic powder and pepper to give
it some added flavor.
I found out I am not a fan of
lemon zest in my food. I suggest you try a little with the zest and a little
without it. I also recommend you add the green beans after you cook the garlic
and onion to make them a little softer. They were a bit raw for my liking when
I followed the recipe. And you are not supposed to boil the pasta beforehand.
It is supposed to be al dente meaning
it should have a slight bite to it. If you don’t like it like that, just cook
it a little longer.
Overall, I’d give the recipe a B.
I vote NO on the added oil and lemon zest, but YES to the ground lamb/beef mix
and family serving size.
Bon Appétit!
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