If you love a good moussaka then this lamb bake won’t disappoint.
Plus this recipe makes it easy to prepare. In just one pan, everything you toss in is baked together all at once with a few ingredients to add at certain stages. Topping it with yoghurt will give it a wonderful creamy balance.
At your local butchers, you can request to make certain meat cuts that you don’t see displayed. Most online butchers will also let you make requests when you place orders online. Be sure to drop it in the request box section if you have certain preference for the meat.
South Australia’s online butchers Meat At The Mount offers a great selection of Lamb cuts and cater to special custom cuts you may require. Order your meat essentials here and get in touch with us for any requests.
- 30 mins
- 35 mins
- Serves 4
75ml olive oil
1 large onion (about 200g), thinly sliced
6 garlic cloves, thinly sliced
3 eggplants (about 750g), roughly cut into 3cm cubes
500g lamb mince
1 tbs ground cinnamon
2 tsp ground allspice
1/2 tsp chilli flakes
4 tbs tomato paste
1 tbs oregano leaves, roughly chopped
400g can whole peeled tomatoes, roughly crushed (I used canned roma tomatoes)
700ml Massel Chicken Style Liquid Stock
1 tbs parsley, roughly chopped
450g Greek-style yoghurt
3 large egg yolks
1 1/2 tbs plain flour
70g parmesan, finely grated
100g feta, roughly crumbled
1/3 cup (40g) pine nuts
1 tsp parsley, roughly chopped
1/4 tsp chilli flakes
Salt & black pepper
Preheat oven to 220°C. Mix the oil, onion, garlic, eggplant, lamb, spices, tomato paste, oregano, 13/4 tsp salt and freshly ground black pepper in a roasting pan. Bake for 30-35 minutes and mix throughout the process until browned.
Remove the pan from the oven and mix them around. Add the canned tomato, chicken stock and parsley, and mix around, bake altogether for another 35 minutes, stirring 2x throughout until the sauce is quite thick and rich. The eggplant should be cooked through and soft.
Whisk the yoghurt, garlic, egg yolks, flour, half the parmesan, 1/4 tsp salt and freshly ground black pepper in a bowl and place aside.
Remove the bake from the oven and turn the temperature up to 230°C. Place the yoghurt mixture evenly over the bake. Top the remaining 35g parmesan, feta, pine nuts, parsley and chilli flakes.
Return to the oven for 15 minutes or until golden and bubbling.
Leave to cool for about 15 minutes before serving.