Lamb, Feta And Eggplant Casserole - cooking recipe

Ingredients

2 tbsp olive oil
2 lb lamb shoulder meat, trimmed, cubed
8 None spring onions, chopped
2 cloves garlic, minced
1/2 tbsp all-purpose flour
3 cups beef stock
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped + extra leaves, to garnish
1 tbsp fresh parsley, chopped
1 None lemon, zested
1 None medium eggplant, thinly sliced
5.25 oz feta cheese, crumbled
2 oz Parmesan cheese, grated

Preparation

Heat oil in a large Dutch oven over high heat. Brown lamb in 2 batches, for 2-3 mins. Set aside. Add onions and garlic and saute for 2-3 mins. Sprinkle in flour and cook for 1 min, until nutty and fragrant. Add stock and bring to a boil, stirring. Return lamb to pan along with herbs and lemon zest. Season. Cover, reduce heat and simmer for 1 hour.
Preheat oven to 400\u00b0F. Arrange eggplant over lamb, slightly overlapping. Sprinkle with feta and Parmesan. Bake for 20-25 mins, until golden. Garnish with extra rosemary leaves.