RSS Feed

Supporting local farmers….Greek Lasagne made with lamb mince

byzantine sheep

January has been declared a month for mince recipes on ‘Aweepinchofsugar’ and I’ve been cooking dishes using different types of mince. This recipe for Greek Lasagne, made with lamb mince is a welcome change of flavour from the Italian version I regularly make.

As a supporter of local farmers and food producers it is always Scottish lamb for me and my butcher was happy to mince some lamb shoulder for this recipe. However you may live elsewhere but wherever that is please support your local farmers, particularly at a time where supermarkets are stocking foreign lamb over home reared produce.

 

Greek salad and a glass of red wine....all you need for a  delicous relaxing meal

Greek salad and a glass of red wine….all you need for a delicious relaxing meal

750g Minced lamb

1.5 tbsp rapeseed oil

1 medium red onion finely chopped

4 garlic cloves crushed or finely chopped

I finely grated carrot

6cm piece of Cinnamon stick

3 tsp dried oregano

2 400g tins chopped tomatoes

4 tbsp tomato purée

2tsp tapenade

Large glass of white wine.

14oz Macaroni pasta

Topping

200ml Natural yoghurt

75g Mature Cheddar grated

75g Feta Cheese crumbled

1 large egg

Pre heat oven to 190c/170c fan

Heat the oil over a medium heat in a large sauté pan, add the onion and cook for approx 5 minutes until soft. Add the garlic and continue cooking for about 1 minute.

Increase the heat, add the lamb and cook until browned. I like to drain off the fat at this stage as it makes the finished dish less greasy.

Add the tomato purée, stir to mix well with the lamb and continue cooking for 2 – 3 minutes, then add the tapenade and oregano, season and mix well.

Add the tinned tomatoes and half fill the can with the white wine and add to the pan, stir well and continue cooking for 10-15 minutes. Add the grated carrot and cook for a further 10-15 minutes.

During the last 15 minutes of the lamb cooking, cook the macaroni according to the instructions on the packet.

Topping

Beat the egg and add to the yoghurt along with half of the cheese.

Layer half of the macaroni into a deep oven proof dish, followed by a layer of lamb mince.Repeat with a second layer of each and spread with the yoghurt topping and scatter with the remainder of the cheeses .

Bake for 25 – 30 minutes until bubbling and lightly browned.

Greek Lasagne

 

Blackface Sheep with Ben Cruachan in the background

Blackface Sheep with Ben Cruachan in the background

 

Salad and bread are all you need to make this a delicious meal.

 

 

My thanks once again to Alice Strange at Potiki.com  for permission to reproduce her artwork in this post.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: