Pastitsio with Lamb, Lemon-Dill

1. Heat olive oil in a large sauté pan over medium heat. Add the chopped onion and cook until soft and translucent, 6–8 minutes.
2. Add the minced garlic and cook 30–60 seconds until fragrant, then increase heat to medium-high and add the lamb mince.
3. Brown the lamb, breaking it up with a spoon, until no longer pink and it begins to caramelize, about 6–8 minutes.
4. Stir in tomato paste and ground cinnamon, cook 1 minute, then add the tomato sauce. Season with salt and pepper, reduce heat and simmer gently 20–25 minutes until thickened.
5. Remove from heat and stir in most of the chopped dill, the lemon zest, and 2oz grated cheese; reserve a little dill and cheese for assembly.

Pasta

1. Bring a large pot of salted water to a boil and cook pasta sheets according to package directions until just al dente if dried; if fresh, blanch 1–2 minutes.
2. Drain the sheets and toss with 1 tablespoon olive oil to prevent sticking. If sheets are large, break or trim to fit your baking dish.

Béchamel

1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook 1–2 minutes to form a roux without browning.
2. Gradually whisk in warm milk, bringing the sauce to a simmer and stirring until thick and smooth, about 6–8 minutes.
3. Remove from heat, temper in the beaten eggs a little at a time while whisking. Stir in grated cheese, nutmeg, salt and pepper. Set aside.

Assembly & Bake

1. Preheat oven to 180°C (350°F). Lightly oil a 20x30 cm (8x12 in) baking dish.
2. Layer half the pasta sheets on the bottom of the dish, spread the lamb ragù evenly over the pasta, then top with remaining pasta sheets.
3. Pour the béchamel over the top, spreading evenly. Sprinkle the reserved grated cheese over the béchamel.
4. Bake in the preheated oven 35–40 minutes until the top is deeply golden and the béchamel is set and bubbling.
5. Let the pastitsio rest 15 minutes before slicing. Garnish with the remaining fresh dill and a little extra lemon zest, then serve warm.