Lamb, Feta And Eggplant Casserole

• 2 tablespoons olive oil
• 2 pounds shoulder meat lamb, trimmed, cubed
• 8 spring onions chopped
• 2 cloves garlic minced
• 1/2 tablespoon all purpose flour
• 3 cups beef stock
• 1 tablespoon fresh thyme chopped
• 1 tablespoon fresh rosemary chopped + extra leaves, to garnish
• 1 tablespoon fresh parsley chopped
• 1 lemon zested
• 1 eggplant medium, thinly sliced
• 5 1/4 ounces feta cheese crumbled
• 2 ounces 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, shoulder meat, onions, garlic, flour, beef stock, thyme, rosemary, parsley, lemon zested, eggplant medium, feta cheese, parmesan cheese

Taken from www.yummly.com/recipe/Lamb_-Feta-and-Eggplant-Casserole-1403875 (may not work)