"I got the NYT cookbook from the Book of the Month Club in 1974 and made this recipe a few times in the seventies. I saw this version (and like using the olive oil instead of all the butter that's in the original). Here are some great additions: Mince 6-8 garlic cloves and add to the onions a minute before adding the lamb. For seasonings, use 1/2 teaspoon cinammon, 1/4 teaspoon ground cloves, and 1 tablespoon dried oregano and add to the wine, tomato paste, parsley mis. All of this provides a great zip and makes it much more interesting. Also, use at least 1/4 teaspoon ground nutmeg in the Bechamel. Finally, the original recipe calls for a 375 degree oven, which works great.

"I got the NYT cookbook from the Book of the Month Club in 1974 and made this recipe a few times in the seventies. I saw this version (and like using the olive oil instead of all the butter that's in the original). Here are some great additions: Mince 6-8 garlic cloves and add to the onions a minute before adding the lamb. For seasonings, use 1/2 teaspoon cinammon, 1/4 teaspoon ground cloves, and 1 tablespoon dried oregano and add to the wine, tomato paste, parsley mis. All of this provides a great zip and makes it nmuch more interesting. Also, use at least 1/4 teaspoon ground nutmeg in the Bechamel. Finally, the original recipe calls for a 375 degree oven, which works great.