Lamb Shoulder - Moussaka with 8 Hour Roast Greek Lamb Shoulder

Easy to prepare
Serves: 4-6
Prep time: 20 minutes
Cooking time: 20 minutes
Baking time: 30 minutes

Ingredients for the Béchamel sauce

• 100g butter
• 100g cake flour
• 1 liter fresh full cream milk
• 1 onion, peeled and halved
• 4 bay leaves
• 3 cloves
• Salt and pepper to taste

Method

• Warm the milk with the onion, bay leaves and cloves and leave to infuse for 20 minutes.
• Place the butter in a sauce pan and heat until the butter starts to bubble.
• Whisk in the flour and mix until it forms a paste. Cook for 2 minutes until slightly browned.
• Add the infused milk and whisk until combined.
• Continue whisking until the sauce thickens and starts to bubble.
• Take off the heat and season to taste.
• Leave to one side to cool slightly to use for the moussaka.

Ingredients for grilled aubergines

• 3 large aubergines, sliced in 1cm slices
• 30ml olive oil
• Salt and pepper to taste

Method

• Toss the aubergine Slices in the olive oil and season to taste.
• Place a griddle pan on a high heat on your stove and wait until it starts to smoke.
• Place the aubergine slices on the griddle and grill on both sides until well charred and cooked.
• Reserve until you layer your moussaka.

Ingredients Tomato sauce

• 15ml butter 15ml olive oil
• 1 medium onion, chopped
• 2 garlic cloves, grated
• 2 sprigs rosemary, chopped
• 4 sprigs thyme, chopped
• 1 tin chopped tomatoes
• 1 cup (250ml) prepared chicken stock
• 15ml muscovado sugar

Method

• Place a sauce pan on medium heat and add the butter and olive oil to warm.
• Add the onion and garlic and fry until cooked and slightly browned.
• Add the herbs and cook through.
• Add the tomatoes and stock and cook until the sauce starts to thicken.
• Add the sugar and salt and pepper to taste and stir through.

Ingredients for the Lamb shoulder

• About 1kg of left-over pulled lamb shoulder meat
• 50ml of the cooking juices
• Salt and pepper to taste

Method

• Mix your lamb shoulder meat with the pan-juices and season to taste.
• Set aside until you use it to assemble your moussaka.

Assembling your Moussaka

• Mix the lamb meat with the tomato sauce.
• Place a quarter of the béchamel sauce on the bottom of a deep oven tray.
• Add some of the grilled aubergine slices on top followed by the meat mixture.
• Repeat the sequence until you have used all the elements.
• Top the moussaka with some of your favourite cheese and bake in a 180 degree oven for approx. 30 minutes or until it is browned and bubbling.