Slow Roasted Lamb Moussaka
Serves 4 - $12.00 per person
We’ve Slow roasted whole shoulders of lamb with stacks of garlic, fresh rosemary and dried oregano, before combining with lamb mince to create a rich lamb and tomato sauce. This is spread between alternate layers of grilled eggplant and thinly sliced potato before being topped with a creamy gluten free bechamel and crumbled feta. Add our classic Greek Salad for the perfect no effort family meal.
Heating Instructions – Pre-heat 180c. Remove the label and plastic lid from the moussaka, we recommend placing the moussaka on a baking tray, as the contents will be hot when removed from the oven and the sauce can spill. Bake in the oven for around 30 – 40 minutes, until the sauce is bubbling and the top is golden. Once the moussaka has been removed from the oven leave it to rest for 15 – 20 minutes, this allows the layers to settle so you can lift out slices without it smooshing.
Ingredients; Ingredients: olive oil, salt, pepper, lamb, onion, oregano, carrot, garlic, thyme, tomato puree, red wine, parsley, bay leaves, potato, eggplant, milk, cornflour
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