Prep: 10 min Cook: 1 hr Serves: 4 Cut: Ground


4 tbsp butter
4 tbsp all-purpose flour
550 ml | 19 fl oz | 2 1/3 cups milk
100 ml | 3 1/2 fl oz | 7 tbsp heavy cream
2 tbsp olive oil
2 yellow onions, chopped
2 garlic cloves, minced
500 g | 18 oz | 3 1/4 cups ground lamb
2 tsp dried oregano
1 tsp paprika
1 tsp ground cumin
300 ml | 11 fl oz | 1 1/3 cups lamb broth, or chicken broth
2 large eggplants, cut into 0.125″ thick slices
4 medium white potatoes, peeled and cut into 0.125″ thick discs
kosher salt
freshly ground black pepper


  1. Preheat oven to 200°C (180° fan) | 400 F | gas 6.
  2. Melt butter in a heavy-based saucepan set over a medium heat. Once melted, whisk in flour and cook until roux is golden in appearance, 3-4 minutes. Whisk in about 1 tbsp chopped rosemary.
  3. Gradually whisk in milk and bring sauce to a simmer, cooking steadily until thickened, 8-10 minutes; stir frequently.
  4. Whisk in cream and return to a simmer. Season to taste with salt and pepper, cover, and set aside until needed.
  5. Heat olive oil in a Dutch oven set over a medium heat. Add onion, garlic and a pinch of salt, sweating until softened, 5-6 minutes.
  6. Add ground lamb and brown all over before stirring in dried oregano and spices. Cover with lamb broth.
  7. Bring to a simmer before cooking over a low heat for 30 minutes; stir from time to time.
  8. In the meantime, generously salt the eggplant slices, arranging them across paper towels to absorb any liquid. After 10 minutes, wipe away any excess water and salt with more paper towels.
  9. Layer potato slices into the base of a rectangular baking dish. Top with some lamb sauce followed by a layer of eggplant slices.
  10. Top with remaining lamb sauce and then carefully pour over béchamel sauce.
  11. Bake for about 1 hour until golden-brown on top. Remove from oven and let stand for 10 minutes before serving.

More Ground & Value Added Recipes You May Enjoy

New Zealand Spring Lamb is Available at These Fine Retailers