Preparation time: 15 min
Cooking time: 1 hour
for the lamb:
500g macaroni (use penne pasta for a saucier dish)
1kg minced lamb
half a bulb of garlic
1 packet dried mint (think of those refill boxes of herbs you can get- one of the large sachets)
1 large onion
salt and pepper
1 carton double cream
1 large carton single cream
1/2 packet halloumi cheese
Heat the olive oil in a skillet. While it heats, peel and finely chop the onion and garlic. Add these to the pan and cook on a medium heat until the onion starts to turn translucent. Meanwhile, add the pasta to a bag of salted water and preheat the oven to 200C.
Once the onion turns colour, add the lamb and cook through. Add a little salt and pepper to taste. When the meat is cooked through, cover with the mint then stir in, leaving it on the heat for 5 more minutes.
Take a large ceramic baking dish. Add a thin layer of lamb-enough to cover the bottom. Add a layer of pasta, then another layer of lamb. Continue and top with a final layer of pasta.
Beat the eggs in a bowl and add the creams. Pour this over the lamb- don't overfill the dish! Grate up the halloumi cheese and cheddar and mix, then cover the pasta.
Bake for 30-45 minutes, or until the top is a deep golden brown, crispy and bubbling.
Serve with my minted bean salad recipe!