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Lamb Moussaka & Summer Time Salad

DIFFICULTY: 3 out of 5  35 mins

Ingredients (serves 4)

  • 400g Lean lamb mince
  • 300ml Double cream
  • 140g Summer Field cheese - Grated
  • 2 Free range eggs - Yolks only
  • 4 White bread rolls - Sliced
  • 2 Medium aubergine - Cut in to 1cm slices
  • 2 Small carrots - Peeled and grated
  • 1 Lime - Juiced
  • 2 Small red onions - Diced
  • 4 tsp Allspice
  • 2 Bay leaf
  • 2 Small cinnamon sticks
  • 400g Tinned chopped tomatoes
  • 200g Salad leaves
  • 20g Fresh mint - Shredded
 
Recipe courtesy of SNAP! Recipe Box www.snaprecipebox.co.uk

Lamb Moussaka & Summer Time Salad


Method

 1. Preheat the oven to 170°C/fan 150°C/gas mark 3.

 2. Put a heavy bottomed frying pan or griddle on a high heat. Add 2 tsp oil. Once the pan / oil has heated up, chargrill the aubergines for 5 mins. Set aside.

 3. Put a medium pan on a medium heat. Add 2 tbsp oil.

 4. Add the onion to the pan and cook / stir for 3-4 mins – until translucent.

 5. Add the all spice and lamb mince and cook for 4-5 mins. Add the tomatoes, bay leaves and cinnamon sticks and cook for another 10 mins. Stir occasionally.

 6. Meanwhile, put a small pan on a medium heat. Add the cream and keep stirring until boiling. Then add the cheese and continue stirring until melted. Season with a little salt and pepper. Set aside to cool.

 7. Now get an ovenproof dish. Add half of lamb mixture. Layer half of aubergines on top. Add rest of lamb mixture and then rest of aubergines.

 8. Mix the egg yolks into the cream / cheese mixture then pour on top of the aubergines. Put the oven proof dish in the oven for 10 mins.

 9. Meanwhile, make the salad by tossing the carrot, salad leaves, mint, lime juice, 2 tbsp oil and 2 tbsp water in a bowl.

 10. To serve place the oven proof dish on a mat, put some salad and bread on a plate and spoon on the moussaka.

 

 

 
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Hinchliffe’s Farm, Netherton Moor Road, Netherton, Huddersfield, West Yorkshire HD4 7LE

Tel: 01484 661231 / Email: info@hinchliffes.com

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