Description
A rich tomato and lamb sauce made with leftover roast lamb, layered between thinly sliced sweet potato and topped with a thick layer of béchamel sauce and melted cheese.
Ingredients
LAMB LAYER
- 1 tablespoon olive oil
- 2 onions, finely diced
- 2 cloves garlic, finely diced
- 400g tomatoes, diced
- 500g leftover roast lamb
- 3 tablespoons tomato paste
BÉCHAMEL SAUCE
- 4 tablespoons butter
- 5 tablespoons plain flour
- 21/2 cups / 625ml milk
- 1/2 cup Mozzarella cheese, grated
- 1 egg & 1 egg yolk, lightly whisked
- salt & pepper to season
SWEET POTATO LAYER
- 1 large sweet potato, sliced really thinly
TOP
- 1 cup Mozzarella cheese, grated
Instructions
Pre heat oven to 180°C.
LAMB LAYER
Place the oil in a large frypan over medium heat and cook the onion and garlic until translucent, about 4 minutes stirring regularly. Add the tomatoes and cook for 20 minutes, stirring occasionally. Stir through the lamb and tomato paste and keep warm until ready to layer.
BECHAMEL SAUCE
In a medium saucepan melt the butter then stir in the flour. Cook for 1 minutes stirring constantly. Add the milk a little at a time, stirring well each time. Remove from heat and whisk in the cheese. Allow to cool for 5 minutes then add the egg and season with salt and pepper. Cover until ready to layer.
TO ASSEMBLE
Place one-third of the lamb mixture in a large baking dish, top with one-third of the sweet potato, then repeat until all the sweet potato and lamb are used. Spread the warm béchamel sauce over the top and sprinkle with cheese.
Bake for 35 minutes until heated through and golden on top.
Notes
I used this recipe to make two Moussaka, one for the freezer and one for dinner.