If you are in Indiana, and haven’t tried the lamb from Royer Farm, you are missing out.  Every time I cook lamb, I end up making something with a Greek twist to it.  Two years of sharing a dorm room with a Greek roommate will do that to you! And yes, there’s the irony of one of the ingredients listed being “Tuscan Sunset”, however this seasoning from Penzey’s has some of the same ingredients you will find in most Greek blends…. oregano, garlic, bell pepper… yep, it’s all Greek to me!

Greek Style Shells

2 TB extra virgin olive oil
1 lb lamb sausage
1 teaspoon kosher salt
1 TB thyme
1/2 cup chopped green onions
1/2 cup black olives
pasta shells, cooked according to package directions
12 oz ricotta cheese
8 oz crumbled feta cheese
2 TB Penzey’s Spices Tuscan Sunset seasoning, or a Greek style spice blend
1 TB water

1. In a large skillet, heat the olive oil. Add the lamb sausage, salt and thyme and cook for 15 minutes till browned and you don’t have any large chunks of lamb left.
2. Add the green onions and black olives and cook for an additional 10 minutes in low to medium heat.
3. While the lamb finishes cooking, in a medium bowl combine the ricotta, feta and seasoning.
4. Fill shells with cheese mixture, and place in a baking dish that has been sprayed with non-stick spray. Add one tablespoon of water and cover tightly with aluminum foil.
5. Bake shells in a 375 degree oven for 20 minutes, top with lamb mixture and enjoy!

** Be sure to not overcook the pasta, just cook to “al dente”. It will finish cooking in the oven.