Lamb Ragù Moussaka - cooking recipe

Ingredients

None None FOR THE LAMB RAGU
2 None onions, roughly chopped
4 cloves garlic, roughly chopped
2 1/2 cups canned chopped tomatoes
1/3 cup tomato puree
3 None bay leaves
1/2 cup red wine
1 tsp ground coriander
1 tsp ground cumin
2 tbsp olive oil
1 (4 1/2 lb) boneless leg of lamb
None None TO ASSEMBLE
3 None eggplants, sliced lengthwise
2/3 cup panko breadcrumbs
2 tsp lemon zest
2 tsp fresh thyme leaves
3.5 oz Parmesan cheese, grated
6 tbsp butter, chopped
1/2 cup all-purpose flour
4 cups milk

Preparation

Preheat oven to 325\u00b0F. Combine onions, garlic, tomatoes, puree, bay leaves and wine in a large oven bag. Combine spices in a small bowl. Rub oil over lamb then coat in spice mixture. Place lamb in oven bag. Transfer to a large baking tray. Seal the bag then pierce 5-6 times near the top to allow steam to escape during cooking. Roast for 4 hours, or until lamb is very tender.
Remove from oven bag and shred meat. Discard bay leaves and place cooking sauce from oven bag in a large saucepan over low heat. Add shredded meat and stir until heated through. Season to taste.
Meanwhile, increase oven to 475\u00b0F. Spray eggplant slices on both sides with cooking oil spray. Place on wire racks set over roasting pans. Roast for 10 mins, or until soft and brown at edges. Remove from oven.
Reduce oven to 400\u00b0F. Grease a 9 1/2 x 13 inch baking dish. Combine panko, lemon zest, thyme and 2/3 of Parmesan in a medium bowl.
Melt butter in a saucepan over medium heat. Add flour and stir until mixture bubbles. Gradually pour in milk, whisking constantly until mixture boils and thickens. Add remaining Parmesan and stir until melted. Remove from heat.
Place 1/2 the eggplant slices in the dish then top with 1/2 the ragu and 1/2 the white sauce. Repeat layering. Sprinkle with breadcrumb mixture and bake for 35 mins, or until golden and heated through.