Moussaka

Name: Moussaka
Total time: 50 min
Ingredients: 400 g chopped tomatoes; 225 ml Lamb Stock; 75 g spreadable butter; 75 g plain flour; 750 ml whole milk; 2 egg yolks; 110 g Arla® LactoFREE Cheddar; 3 aubergines; 2 tbsp olive oil; 2 garlic cloves; 600 g lamb mince; 2 tsp thyme; ½ tsp ground cinnamon

For an authentic taste of Greece, at home! Great for summer dinner parties and midweek meals - freeze any leftovers and enjoy when time is of the essence.

Ingredients

Chopped tomatoes	400 g
Lamb Stock	225 ml
Spreadable butter	75 g
Plain flour	75 g
Whole milk	750 ml
Egg yolks	2
Arla® LactoFREE Cheddar	110 g
Aubergines	3
Olive oil	2 tbsp
Garlic cloves	2
Lamb mince	600 g
Thyme	2 tsp
Ground cinnamon	½ tsp

Instructions

Step 1

Salt the slices of aubergine and arrange on kitchen paper to drain; pat dry after 10 minutes.

Step 2

Heat the oil in a large casserole dish set over a medium heat and sauté the chopped onion and garlic for 4-5 minutes.

Step 3

Add the lamb mince and brown all over before stirring in the dried herbs and spices.

Step 4

Add the chopped tomatoes and lamb stock and bring to a simmer before cooking for 30 minutes over a reduced heat.

Step 5

Preheat the oven to 180°C (160° fan) / 350F / gas mark 4.

Step 6

Melt the spreadable in a large saucepan set over a moderate heat; whisk in the flour to make a roux and cook until golden.

Step 7

Whisk in the dairy drink in a slow, steady stream until thickened; simmer for 5 minutes before whisking in the egg yolks, half the cheese and some seasoning.

Step 8

Spoon a little of the lamb sauce into the base of a large oval baking dish before topping with a layer of aubergine slices.

Step 9

Top with cheese sauce, followed by lamb sauce and then more aubergine.

Step 10

Repeat again before finishing with a layer of cheese sauce on top.

Step 11

Sprinkle over the remaining cheese and bake for 40-50 minutes until golden brown on top and piping hot in the middle; leave to stand for 5 minutes before serving.