uk
Ingredients
Melt-in-the-mouth flavours of Greece with a Lamb Weston twist!
Serves 2
- 200g Lamb Weston Seasoned Twisters
- 150g cooked lamb shoulder
- 350g small tub of tomato or arabiatta sauce
- 350g small tub of bechamel sauce
- 15g chopped parsley
- 15ml olive oil
- 1 small aubergine sliced
For the Greek Salad
- 4 cherry tomatoes
- 50g cucumber
- 30g green and black olives
- 1/4 red onion
- 30g feta cheese
- 8ml extra virgin olive oil
- Pinch of dried oregano
- Pinch of salt
Preparation
Method
- Slowly braise your lamb shoulder with tomato sauce in an oven proof dish until tender or buy a good quality cooked lamb shoulder piece.
- Gently flake the meat into the tomato sauce, season to taste and keep warm.
- Brush the aubergine slices with olive oil and griddle in a hot pan for 2mins each side. Season to taste and place into ovenproof dish.
- Fry or bake your Lamb Weston Seasoned Twisters until golden and place on top of the aubergine (Airfy: 10-18mins at 180 °C / Oven: 20mins at 200°C / Fry: 3:30mins at 175 °C).
- Warm your bechamel sauce or if you want a healthier twist use a light Greek yoghurt.
- Top with the Pulled Lamb shoulder and bechamel sauce, season to taste and bake in a hot oven for 5mins.
- Serve with good quality shop bought or homemade Greek salad and plenty of chopped fresh parsley.