Name: Lamb, feta and eggplant casserole
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 800 gram boned lamb shoulder, trimmed, cubed; 8 eschalots, peeled; 2 clove garlic, crushed; 1 1/2 tablespoon plain flour; 3 cup beef stock; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh rosemary, plus extra leaves to serve; 1 tablespoon chopped fresh parsley; 1 lemon, finely grated zest; 1 medium eggplant, thinly sliced; 150 gram feta, crumbled; 3/4 cup grated parmesan cheese

Lamb, feta and eggplant casserole

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Serves 4

Prep

20M

Cook

1H 35M

Total

1H 55M

Ingredients

2 tablespoon olive oil

800 gram boned lamb shoulder, trimmed, cubed

8 eschalots, peeled

2 clove garlic, crushed

1 1/2 tablespoon plain flour

3 cup beef stock

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary, plus extra leaves to serve

1 tablespoon chopped fresh parsley

1 lemon, finely grated zest

1 medium eggplant, thinly sliced

150 gram feta, crumbled

3/4 cup grated parmesan cheese

Method

1.Heat oil in a large heavy-based saucepan on high. Brown lamb in 2 batches, for 2-3 minutes. Transfer to a plate.

2.In the same saucepan, saute eschalots and garlic for 2-3 minutes. Sprinkle the flour over. Add stock and cook, stirring, until boiling.

3.Return lamb to saucepan with herbs and lemon zest. Season to taste. Cover saucepan tightly, reduce heat and simmer for 1 hour.

4.Preheat oven to hot, 200°C. Place lamb in a 2-litre ovenproof dish. Arrange the eggplant over lamb, slightly overlapping. Sprinkle with feta and parmesan. Bake for 20-25 minutes, until golden. Scatter with extra rosemary leaves. Accompany with vegetables of your choice.

Boned lamb leg could be used in this dish. Dried herbs can be used in place of fresh – use 1/4 of the quantity.
Note

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Ingredients

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