Lamb
Moussaka with Mediterranean vegetables
Moussaka made with more vegetables than lamb for a lighter dinner. Fresh Mediterranean-type vegetables add colour and balance the richness of the lamb. A lavish addition of fresh garden mint gives the dish a summery lift. Eat with a green salad, or a Greek-style tomato and feta salad. Any leftovers are great re-heated and eaten as pasta sauce.
Ingredients
- 1 aubergine, trimmed and cut into 1cm dice
- 1 red pepper, deseeded and cut into 1cm dice
- 1 courgette, trimmed, halved and sliced
- 3 tbsp olive oil
- 600g minced lamb
- 1 onion, chopped
- 1 tbsp plain flour
- 100ml white wine
- 4 tomatoes, cut into 1cm dice
- 1 tbsp tomato purée
- 1 tbsp fresh mint, chopped
- for the sauce:
- 40g butter
- 40g plain flour
- 350ml milk
- 40g Parmesan, grated
- salt and pepper
Method
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Step 1
Preheat oven to 220°C/Gas 7.
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Step 2
Toss the diced aubergine, red pepper and courgette in the olive oil, (add a pinch of chilli flakes too if you like some heat) and season with salt and pepper. Spread on a roasting tray and cook in a hot oven for about 30 minutes until tinged with colour.
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Step 3
Fry off the lamb in a dry oven proof pan to brown it lightly. Spoon away excess fat and add the chopped onion - continuing to cook over gentle heat for a further 5 minutes - then stir in the flour.
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Step 4
Add the white wine, chopped tomatoes, tomato purée and some salt and pepper and continue to cook over the lowest heat whilst the vegetables roast.
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Step 5
Remove the meat from the stove and fold in the vegetables together with chopped mint. Gently pat the surface to level. Reduce the oven to 180°C/Gas 4.
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Step 6
Melt butter and flour together with some seasoning until foaming, cook for a couple of minutes then pour in the milk, whisking until it forms a smooth, thick sauce. Remove from heat and stir in the grated Parmesan then pour over the surface of the moussaka. Bake for 25-30 minutes to golden and serve with crisp salad leaves and crusty bread.
