Add the onion and garlic and saute for 7-10 minutes, until the onion is soft and translucent. Reduce the heat to medium-low, season with salt and pepper, and simmer, stirring occasionally, until most of the liquid has reduced and the sauce is very thick, about 30 minutes. All products linked here have been independently selected by our editors. Add can of tomatoes and simmer until tomatoes have begun to break down, about 20 minutes. Your Moussaka looks absolutely delicious! Arrange half the eggplant slices over potatoes. No, I wouldn’t do that. I love moussaka and clever you are using leftover lamb to make it! Disclosure: This post may contain affiliate links. Broil 4 minutes on each side or until browned. This looks delicious and I wish I knew how it smells too! It will add that extra Greek flavor to the moussaka. That’s why I created this recipe – I wanted to enjoy all that delicious Moussaka flavour without all the effort! While I’m often perfectly happy to simply reheat dinner for the next day’s lunch, sometimes I want a panini, like my Turkey, Brie and Cranberry Mustard Panini or my Cheddar, Apple and Roast Beef Panini. Next, make the bechamel. I thought the cheese sauce tasted extremely flour-y. These are the crispiest, most flavorful roast potatoes you'll ever make. Add the steaming milk and whisk constantly as you bring the sauce to a simmer. Preheat the oven to 400F. Cook potato slices in boiling water 5 minutes or until crisp-tender; drain. To prepare the eggplant: 1. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe. Add the flour and whisk until smooth. Sign up here to have new recipes delivered to your inbox every week. Combine 1/2 cup milk, egg whites, flour, and 1/2 teaspoon salt in a large bowl; gradually add the hot milk mixture to the egg white mixture, stirring constantly with a whisk. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20).

What is the point of a recipe if you make it 'as is' and it is terrible? I don't like lamb sitting around, even if it is frozen. Subscribe to our newsletter to get the latest recipes and tips! Tasty Easy Fun’ campaign. Add the ground meat and cook, stirring occasionally, until just browned, about 5 minutes. Each package was 1 lb. Hope you enjoy my version. Be warned that this recipe makes a lot of food! If not  CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today! Preheat oven to 450F. If you are planning to serve this to a crowd, you can make the eggplant, the sauce, and the bechamel the day before and then simply assemble and bake the day you are serving. Pour 4 cups lamb mixture over eggplant, and sprinkle with 1 tablespoon cheese. Butter the baking dish and scatter half the chopped onion along bottom. Secondly, I’ve cooked the aubergines under the grill, rather than in a frying pan, which does two things – it speeds everything up, as all the aubergine slices fit under the grill – meaning you don’t have to cook the aubergines in batches, as you would in a pan, and it means you don’t need to be so hands on – meaning you can use the time the aubergines are grilling to prepare the lamb sauce. The eggplant part was delicious, however. I love dishes that you can prep some or all of in advance. I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Using leftovers like this means that I can justify a delicious weekend roast for just two people. While the eggplant is salting, make the meat sauce. It makes it so much easier — especially when entertaining! ‘LAMB. Last year at this time I made some Leftover Lamb Gyros for a quick take on leftovers. And the eggplant is quite lovely in the recipe.

I used my leftover Easter boneless butterflied leg of lamb. When cool enough to handle slice into 1/2 inch slices. Taste the sauce and see if you want anymore spices and add a dash or two accordingly. « Slow Cooker BBQ Chicken Sliders and Crock-Pot Review, 4 Perfect Recipes for Al Fresco Dining and #CookBlogShare Week 31 ».

In another medium saucepan, melt the butter over medium-low heat. 2 to 3 medium eggplants (about 3 pounds total), peeled and sliced into 1/2-inch rounds, 1 1/4 pounds ground lamb (or beef, turkey, pork, or a combination), Kosher salt and freshly ground black pepper. Get new recipes in your inbox every week! Squeeze out the excess water and pat dry with a kitchen towel. Scatter the breadcrumbs in a deep, rectangular baking dish. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Heat the milk until steaming in a medium saucepan. Eb , I absolutely love you!! Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen. Gradually whisk in the milk about 1 cup at a time, working out any lumps that form. Let the moussaka cool for 10-15 minutes, then cut and serve. While the eggplant is salting, make the meat sauce. I used 3 eggplants and should have used 4. In a bowl whisk together Greek yogurt and beaten egg. food. Fry diced lamb quickly in melted butter in a heavy saucepan, stirring constantly.

Your email address will not be published. It was totally bland, absolutely no flavor, despite all the work. Drain on kitchen paper. Otherwise this slow cooker lamb moussaka recipe will be too wet and won’t bind as well as it should.

I also felt the meat sauce was not well seasoned enough. The next thing I’ve done is a little cheat with the cheese sauce – normally in a moussaka, the cheese sauce is a kind of béchamel enriched with an egg – I’ve cheated and used crème fraîche with cheese sprinkled on top – it is super quick to do, saves on washing up AND is super tasty. I made this after lunch on Saturday, then baked it for dinner later. Powered by the Publisher Platform (P3). Really nice presentation. The bechamel layer doesn’t take well to freezing. Thanks Louise, it’s so lovely – and really easy peasy, of course! Let eggplant sit for 15 minutes, then rinse. If I hadn't I think it would have been too runny.

Luci’s Morsels | fashion. Iron 0%. 3. If I make it again I will definitely use less flour. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. We reserve the right to delete off-topic or inflammatory comments. Leftover lamb & potato pie. This year I’ve teamed up with the ‘LAMB. This lamb-and-eggplant casserole is the national dish of Greece. The prep time was at least 2 hrs (and I’m an experienced cook of 50 years) but I did do some cleanup as I went along (and happy I did as it would have added a lot more time in the end). 2. Let the flour cook for 1 minute. I had a little trouble with the bechamel. Sprinkle over any remaining cheese. Pour lamb mixture evenly over eggplant, then pour the cheese sauce over the lamb mixture.

I’m always looking for interesting ways to use leftovers. Don't let it go to waste – rustle up something amazing with our top-rated leftover lamb recipes. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. While sauce is cooking, fry sliced eggplant in oil 1/4-inch deep in a frying pan, until browned on both sides. 1. Learn how your comment data is processed. Note: The moussaka can be made up to a day in advance. Make a great Chopped Greek Salad, pour some red wine, and sit back to enjoy your leftovers in a whole new dish. Welcome to my kitchen!