A while ago I had a fair amount of left over roast lamb, and I really didn’t want it to go to waste, but wasn’t 100% sure what I wanted to do with it. I remembered the lamb moussaka I made from More Than One Way, and decided to adapt that recipe to make a much quicker, but still very tasty moussaka. You’ll need 500g of left over roast lamb for this recipe.
Ingredients:
- 1 eggplant, sliced into 1cm slices
- 500g roast lamb, cut into small pieces
- 45g butter
- 1 onion, chopped
- 1 clove garlic, crushed
- 200g tomatoes, chopped
- salt and pepper
- nutmeg
- oil
- 90g cheddar cheese
- 1/4 cup breadcrumbs
White sauce:
- 50g butter
- 1/4 cup flour
- nutmeg
- salt and pepper
- 1 cup milk
- 1 egg, lightly beaten
Method:
- Cook eggplant slices in oil in a frying pan until golden brown, drain well. Arrange eggplant slices in the base of a greased oven proof dish.
- Heat butter in a large pan, add onion and crushed garlic and cook until onion softens. Add roast lamb and tomatoes and season with salt, pepper and nutmeg. Cook until the tomato softens, then remove from heat.
- Prepare the white sauce: melt butter in a small saucepan, remove from heat. Stir in flour, nutmeg, salt and pepper. Stir over a low heat for 1 minute. Add milk, stir until sauce boils and thickens. Reduce heat, cook for a further 1 minute. Remove from heat, add lightly beaten egg, and beat well until the sauce is an even consistency.
- Combine the grated cheese and breadcrumbs. Sprinkle one-third of the mixture over the eggplant. Spoon meat sauce over eggplant and cheese and breadcrumb mixture. Spread the white sauce over the meat mixture. Sprinkle remaining cheese mixture over the white sauce.
- Bake in a 200C oven 20 – 25 minutes or until topping is golden brown.
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