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Lamb Shoulder – Moussaka with 8 Hour Roast Greek Lamb Shoulder

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 B├ęchamel 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 b├ęchamel 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.

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