Greek-Style Penne with Lamb, Parsnips, Tomatoes, and Cinnamon
- 2 tablespoons olive oil
- 1 very large onion, halved through root end, cut lengthwise into 1/3-inch-thick slices (about 4 cups)
- 12 ounces medium parsnips (about 4), peeled, cut on slight diagonal into 1/4-inch-thick slices
- 4 garlic cloves, minced
- 8 ounces ground lamb
- 1 1/4 teaspoons ground cinnamon
- 2 14 1/2-ounce cans diced tomatoes in juice
- 12 ounces penne
- 1/2 cup chopped fresh parsley
- Crumbled feta cheese
- Heat oil in large nonstick skillet over medium-high heat. Add onion and parsnips and sauté until slightly softened and deep golden brown around edges, about 9 minutes. Add garlic; stir 1 minute. Add lamb and sauté until no longer pink, breaking up with back of spoon, about 2 minutes. Stir in cinnamon. Sprinkle with salt and pepper. Add tomatoes with juice; bring to boil. Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes. Season with salt and pepper.
I had never before worked with lamb or parsnips. I enjoyed the lamb- it was tasty and easy to prepare. I was not so fond of the parsnips- the prep time was relatively high and their taste contribution to the dish was not worth the trouble (although, I'm sure the nutritional benefits were).
I thought the cinnamon gave an interesting flavor and aroma to the dish. Art thought it was odd. Jacob was in bed before dinner was ready, so we will have to wait until leftovers tonight for his opinion.