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August 7, 2019
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.