Moussaka with lamb cutlet

Moussaka with lamb cutlet

Moussaka with lamb cutlet is a juicy casserole, which tastes very aromatic. For moussaka with lamb cutlet, preheat oven to 200° and brush a thin ovenproof pan with olive oil. Cut zucchini, aubergine and peeled potatoes into thin slices. Heat olive oil in a large pan. Fry the courgettes, aubergines and potatoes in it for a short time, set to medium temperature and fry for another 10 minutes. Peel onions and garlic, halve and slice. Add onions and garlic to the vegetables in the pan and season with finely chopped needles of rosemary twigs, pepper and salt. Add half a can of tomatoes with juice to the moussaka and heat. For the béchamel sauce, melt the margarine in a pot, add the flour and sauté lightly while stirring. Stir in milk and season with salt and pepper. Grate the Parmesan finely and melt half in the béchamel sauce. Remove the pot from the heat and stir in a medium organic egg. Pour the moussaka into the ovenproof pan, spread the béchamel sauce over it and sprinkle with the remaining parmesan. Bake the moussaka on the middle rack for 20 minutes. Brush a thin grill pan with olive oil. Roast the lamb cutlet for 6 to 8 minutes and season with salt and pepper. Arrange the moussaka with the lamb cutlet and decorate with rosemary twigs.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
715 kcal
36 g
68 g
35 g

(C)opyright by Marions Kochbuch