Prep Time: 60 min
Preheat oven to 400℉.
Combine oatmeal, salt, and water in a pot and bring to a boil. Once boiling, reduce to a simmer and add butter. Simmer for 20-30 minutes, or until the oats are cooked through and the water has thickened into a porridge. Once at your desired thickness, at salt and pepper to taste and remove from the heat. Cover to keep warm.
Toss whole peppers with a splash of olive oil, salt and pepper and place on a cookie sheet. Roast for 15 minutes or until the skin is blistered. Remove from the oven and let sit until cool enough to handle. Use your fingers to remove skins and seeds and roughly chop. Set aside in a bowl.
Heat a tbsp. of olive oil in a skillet over medium-high heat. When the oil is hot but not smoking, add the ground lamb. Sauté for 2 minutes, then add cumin, onion and garlic. Sauté until lamb is browned and cooked through and the onion and garlic is soft, about 3-5 minutes. Stir in the chopped peppers. Remove from heat.
Split the oatmeal into two bowls, then spoon the lamb mixture on top. Finish with a grating of Cremasco.For an extra hearty meal, top with a fried egg.