Ingredients
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2 (800g each) lamb leg mini roasts, fat trimmed, cut into 3cm pieces
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2 tablespoons olive oil
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15g butter
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2 brown onions, finely chopped
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1 red capsicum, finely chopped
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1 green capsicum, finely chopped
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2 garlic cloves, finely chopped
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1 teaspoon ground allspice
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Pinch of cayenne pepper
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500ml (2 cups) Massel chicken style liquid stock
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185ml (3/4 cup) passata (tomato pasta sauce)
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3 dried bay leaves
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2 (about 900g) eggplants
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50g butter, extra
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50g (1/3 cup) plain flour
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500ml (2 cups) milk
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70g (1 cup) finely grated parmesan
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1 tablespoon lemon juice
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1/4 cup fresh continental parsley
Method
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1Preheat oven to 180°C. Season the lamb. Heat half the oil in a flameproof casserole dish over high heat. Cook the lamb, in 3 batches, for 2-3 minutes each side or until browned. Transfer to a large plate.
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2Reduce heat to medium. Melt butter in casserole dish. Stir the onion and combined capsicum for 5 minutes or until soft. Stir in garlic for 1 minute or until aromatic. Stir in the allspice and cayenne pepper. Add lamb, stock, passata and bay leaves. Bring to boil. Cover and bake for 2 hours or until lamb is very tender. Season.
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3Meanwhile, preheat a barbecue grill or chargrill on high. Cook the eggplant, turning often, for 30-40 minutes or until charred. Cool for 5 minutes. Peel. Process flesh in a food processor until smooth. Melt the extra butter in a saucepan over medium-high heat until foaming. Stir in flour for 1-2 minutes or until the mixture bubbles. Remove from heat. Whisk in milk until smooth. Cook over medium-high heat, stirring, for 5 minutes or until the sauce thickens. Stir in the eggplant, parmesan and lemon juice. Season with salt.
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4Serve the lamb with the eggplant puree and top with parsley.
Source: taste.com.au
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