It was. The pomegranate baste added a nice flavor and kept it moist. I cooked it rare, which keeps the lamb taste forward and doesn't have it tasting like generic red meat.
>> and I'm curious about how the pumpkin lasagna turned out. <<
Most excellent, thanks. It uses mostly mainstream lasagna components: lasagna noodles, ricotta and parmesan cheeses, a standard white sauce with the usual aromatics. The difference is thin slices of sugar pie pumpkin in the middle layers, and flash-fried fresh sage for seasoning in the layers and on top.
The trial run revealed that the recipe as written was too dry and did not have enough ricotta for all the layers. I fixed that by doubling both components. The result was something that had enough white sauce to keep it moist, and had the heft I associate with lasagna. It's something we'll probably make again in future autumns.
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dancing_serpent
Re: The menu chez moonmoth
Date: 2021-12-02 07:06 am (UTC)It was. The pomegranate baste added a nice flavor and kept it moist. I cooked it rare, which keeps the lamb taste forward and doesn't have it tasting like generic red meat.
>> and I'm curious about how the pumpkin lasagna turned out. <<
Most excellent, thanks. It uses mostly mainstream lasagna components: lasagna noodles, ricotta and parmesan cheeses, a standard white sauce with the usual aromatics. The difference is thin slices of sugar pie pumpkin in the middle layers, and flash-fried fresh sage for seasoning in the layers and on top.
The trial run revealed that the recipe as written was too dry and did not have enough ricotta for all the layers. I fixed that by doubling both components. The result was something that had enough white sauce to keep it moist, and had the heft I associate with lasagna. It's something we'll probably make again in future autumns.