Giada’s easy, filling weeknight dinner

Warm the olive oil in a large skillet over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook, stirring and breaking up the meat with a wooden spoon, until the lamb has browned and the juices have evaporated.

Add the wine, scraping up any brown bits from the bottom of the pan. Simmer until the wine has reduced by half.

Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes.

Add the mint and ricotta and stir until mixed.

Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium sauté pan over medium heat. Add the butter, garlic, thyme and rosemary and heat until the butter melts, about 2 minutes. Meanwhile, season the cut surfaces of the zucchini and potatoes with salt and pepper.

Carefully place the zucchini and potatoes cut side down in the melted butter. Cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browned zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Broil until the cheese is golden brown, about 4 minutes.

Transfer to a plate and serve.

In a medium saucepan, combine the water, hibiscus flowers and sugar over medium-high heat. Bring the mixture to a boil, stirring occasionally, until the sugar has dissolved. Allow the mixture to cool for 25 minutes.

Add the lemon juice, lime juice and vodka.

Place the ice in a tall pitcher. Strain the hibiscus tea into the pitcher and discard the flowers. Refrigerate until ready to use.