Lamb, Feta And Eggplant Casserole

• 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

1. 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.
2. Preheat oven to 400u0b0F. Arrange eggplant over lamb, slightly overlapping. Sprinkle with feta and Parmesan. Bake for 20-25 mins, until golden. Garnish with extra rosemary leaves.

olive oil, lamb shoulder meat, spring onions, garlic, flour, beef stock, thyme, rosemary, parsley, lemon, eggplant, feta cheese, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/25904 (may not work)