Currently in Corfu and had this for lunch so thought I would add a recipe.
Serves : 4 – Cals per portion : 575 – Prep time : 20 mins, plus standing – Cooking time : 1 hr 5 mins
Ingredients: 1 aubergine, trimmed and sliced; salt and ground black pepper; 2 oz (50g) butter; 2 tbsp vegetable oil; 2 onions, peeled and sliced; 2 garlic cloves, peeled and crushed; 1 lb (450g) lean minced lamb; 1 tbsp tomato puree; ¼ pt (150ml) lamb stock; 1 tsp dried thyme. For the sauce: 1 oz (25g) butter; 1 oz (25g) plain flour; ½ pt (300ml) milk; 2 oz (50g) cheddar cheese, grated; 1 egg, size 3, beaten
Method:
- Place the aubergine on a plate and sprinkle with salt. Leave to stand for 30 mins. Rinse well and pat dry.
- Preheat the oven to Gas 4, 350oF, 180oC. Heat the butter and oil in a large pan and fry the aubergine, turning frequently, for 3-4 mins or until golden on both sides. Remove from the pan, drain and reserve.
- Add onions and garlic to pan, fry for 4 mins, then add lamb and continue to cook for 5 mins. Add tomato puree, stock and thyme, then season well and transfer to a baking dish.
- To make the sauce: Melt butter in a pan, add flour and cook for 1 min. Remove from heat and stir in milk and cheese. Return to heat, season, and bring to boil, stirring frequently, Remove from heat and beat in egg.
- Layer aubergines over lamb mixture, then pour sauce on top and cook in oven for 45 mins, or until cooked through. Serve with mixed salad.
Visit my shop to download this and 9 other Lamb recipes in the Lamb Volume 1 book. A recipe card is also available for download here.