Lamb Moussaka
INGREDIENTS
Cups & Spoons
Grams & Millilitres
4 medium-sized eggplants
1 1/2 tbspn Extra Virgin Olive Oil to roast eggplants
To taste salt flakes
To taste freshly ground black pepper
1 tbspn Extra Virgin Olive Oil to saute
1 onion finely chopped
2 cloves garlic crushed
To taste salt flakes
500g lamb
½ inch piece fresh cinnamon
½ cup red wine
1/4 cup Verjuice
1 tbspn tomato paste
1 cup Tomato & Basil Sugo
1 lemon zest grated
½ cup flat leaf parsley freshly chopped
1 tbspn lemon thyme
Cheese sauce
2 tbspn parmesan grated
50g unsalted butter
50g plain flour
1 ¼ cup full cream milk
1 cup Chicken Stock
1 pinch nutmeg grated
To taste freshly ground black pepper
To taste salt flakes
Crust
¼ cup breadcrumbs
¼ cup parmesan grated
1 tbspn Preserved Lemons skin only, finely chopped
½ tbspn lemon thyme chopped
1 Preheat oven to 250C.
2 Cut eggplant into thin 1 centimetre slices. Brush slices with oil, season with salt and put in the oven for 8 - 10 minutes until golden – turning the pieces over halfway through cooking.
3 Saute onion at moderate temperature for 5 minutes – add the garlic and cook another 5 minutes. Put onion and garlic aside.
4 Reduce oven temperature to 200C.
5 Salt and brown meat in batches at a high temperature, you don’t want the mince to ‘boil’. Put all meat back into the pan and deglaze with verjuice and then wine at high temperature. Reduce to medium heat add cinnamon, onion and garlic, tomato paste, then add lemon zest, Tomato and Basil Sugo, parsley, and lemon thyme. Simmer for 20 minutes for flavours to combine.
6 To make the béchamel or cheese sauce, melt the butter in a pot and then sprinkle the flour over it, stirring well to combine. Continue to cook for until golden or until the flour colours slightly and it loses that raw flavour.
7 Remove from the heat and pour the milk in first and then the stock, slowly, at first, whisking continuously to avoid lumps. Return pan to the stove and continue to cook until thickened – stirring often until the liquid thickly coats the back of the spoon. Add the nutmeg and seasoning and lay a piece of plastic wrap or baking paper directly on top of the sauce so that it doesn’t form a skin. Set aside until needed.
8 To make the moussaka, spray an oven proof dish with non-stick cooking spray or a little Extra Virgin Olive Oil. Place a layer of eggplant on the bottom of the dish and then a layer of lamb mince over this. Continue to alternate between eggplant and lamb mince, finishing with a layer of eggplant.
9 Pour the cheese sauce over the eggplant. For crust mix the breadcrumbs with the grated parmesan, Preserved Lemon and lemon thyme and generously sprinkle over the top of the béchamel. Bake in a preheated 200C oven for half an hour.
As seen on https://www.maggiebeer.com.au/ Maggie Beer products are available for purchase in our store.
Come see us at:
694 New South Head Road
Rose Bay, NSW 2029
(02) 9371 7071
