Lamb and Spinach Parmentier

Lamb and Spinach Parmentier

Thinking of making a lamb burger and knowing how difficult it is to find ground lamb, I pre-ordered a couple of kilos of ground lamb in 500 gram packages from M. Parret’s butcher friend in Gron.   Gron is a tiny, quaint village, population 465, about 15 minutes outside of Sens.  I like it because they have a few ancient, well maintained, farm longeres at the town entrance.   I want one.

Anyway,  I put this casserole together with spinach, pine nuts and mashed potatoes. Basically a cottage pie but “parmentier” is so much more elegant and, I admit, a tiny bit pretentious.  I always take pictures before I bake or cook something, in case things go horribly wrong and I have nothing for the blog, which has happened.  Luckily, this turned fine and with a green salad, makes a very satisfying lunch.

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