Sloppy Moussakaas

I am not too familiar with lamb, but ground lamb was an easy way to start.  My hubby and I love the flavor!  Definitely going to use it more from time to time.  

Difficulty: Easy

Will I make it again? YES

I followed the recipe just as it is, with lamb, not beef, and here it is...

Sloppy Moussakaas

Ingredients 1 tablespoon EVOO 1 pound ground lamb or beef Salt and pepper About 1/8 tsp. ground cinnamon 1 onion, finely chopped 2 - 3 cloves garlic, chopped 1 small red chile pepper, seeded and finely chopped, or 1 tsp. crushed red pepper 1 teaspoon dried oregano or marjoram 2 teaspoons tomato paste 1 - 1 1/2 cups chicken or beef stock 2 tablespoons butter 1 1/2 tablespoons flour 1 cup milk Freshly grated nutmeg A small handful grated parmigiano-reggiano 4 ciabatta or other rolls, split and toasted

Directions In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the lamb (or beef) and cook, crumbling the meat, until well browned, about 5 minutes. Season with salt, pepper and the cinnamon. Add the onion, garlic, chile and oregano (or marjoram) and cook, stirring, for 3 to 4 minutes. Stir in the tomato paste for a minute. Stir in the stock and simmer over low heat until thickened slightly, about 15 minutes. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 2 minutes. Whisk in the milk and cook until thickened slightly; season with salt, pepper and nutmeg. Remove the sauce from the heat and whisk in the cheese. To serve, spoon the meat mixture onto the rolls. Top with the sauce. From EveryDay with Rachael Ray http://www.rachaelraymag.com/recipe/sloppy-moussakaas/