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INGREDIENTS

8 x 100 gram thin lamb leg steaks

1 ½ teaspoons dried oregano leaves

1 teaspoon cinnamon

1 teaspoon sea salt

2 bay leaves

3 cloves garlic, peeled and crushed

4 tablespoons olive oil

4 tablespoons white wine



4 x 1.5 cm thick slices eggplant

4 x 1.5 thick slices tomato

Béchamel

100 grams butter

150 grams plain flour

approx 700 ml milk

1 cup grated parmesan

pinch nutmeg

2 tablespoons very finely chopped parsley

METHOD

Mix oregano, cinnamon, salt, bay leaves, garlic, oil and wine in a shallow dish and marinate the lamb steaks for 2-4 hours.



Grill the lamb over high heat while grilling the tomatoes and eggplant brushed with oil and seasoned with salt and pepper over medium heat.



Make the béchamel by melting the butter and adding the flour stirring to make a roux. Cook for a few minutes stirring constantly then add the milk, a little at a time. Stir through the parmesan, nutmeg and parsley and cover to keep warm.



Place a lamb steak on each of four plates, then add a slice of eggplant. Then another lamb steak and finally the tomato.



Spoon some béchamel over the top and serve immediately.



Serving size: Serves 4




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