Leftover Lamb Moussaka

This is the first thing I made with the leftover lamb roast. I've never eaten moussaka before as I don't like mince, so after reading this recipe in The Guardian it seemed like the perfect opportunity to try it. I have to say it was delicious, the leftover lamb worked really well in this recipe and I like the easy bechamel sauce over the top.

Leftover Lamb Moussaka (from The Guardian)

(Serves 4) 

1 onion, finely chopped
1 tbsp olive oil
2 garlic cloves, crushed
400g leftover lamb
pinch ground cinnamon and paprika
200g tinned chopped tomatoes (about ½ tin)
250ml chicken stock
handful parsley and mint, chopped
1 aubergine
2 large tomatoes, sliced
2 eggs
200g Greek yoghurt
100ml milk
1 tbsp crumbled feta and grated parmesan
Olive oil, for grilling
Salt and black pepper

Cook the onion in 1 tbsp olive oil over a medium heat for 5 minutes without letting it brown. Add the garlic and cook for another minute.

Chop the lamb finely, either by hand or in a food processor, then add to the onion mix along with the spices. Season with salt and pepper.

Turn up the heat and add the tomatoes and the stock. Bring to a simmer and cook over a medium heat for 10 minutes.

While the lamb is bubbling away, turn the oven to 180C. Slice the aubergine into pieces about ½–1cm thick. Rub in a little olive oil and grill – either on a griddle pan or under a grill – for a few minutes either side, until browned and soft. If you do not have either, you can fry it in a little extra olive oil.

Take the lamb mix off the heat, stir in the herbs and pour into an ovenproof dish. Top with the slices of grilled aubergine, and sprinkle over some salt and pepper. Now top the dish with the tomato slices and a little more black pepper.

In a bowl, whisk together the eggs with the yoghurt and milk, adding the cheese and black pepper. Pour over the top and place in the oven for about 30 mins until the top is golden brown.