This week, Andrew and I headed down to Jen and Evan’s for Sunday night dinner. When we walked in from the bitter cold (seriously, apparently it’s winter now), their apartment was warm and toasty and filled with a delicious smell. It didn’t take us long to sit down for a seasonally appropriate meal of lamb ragu and roasted brussels sprouts. (Also, did everyone else know it’s brusselS, with an ‘s’ at the end? I definitely did not.)
The lamb ragu is Greek style which is sort of unexpected but quite delightful. I feel like it makes the meal seem a bit less heavy. There’s a lovely sprinkling of cinnamon as well which adds a warm touch. The ragu was topped with some feta cheese and freshly chopped mint and parsley. I ate two bowls in a hurry.
It was a great way to end a weekend and start off a short week. Thanks Jen and Evan![yumprint-recipe id=’2′]