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Lamb Cutlets with Moussaka

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Serves 4

A modern redo of a Greek classic, this quick and easy deconstructed Moussaka is made in minutes but looks like you’ve be slaving for hours.

Per serve: 1375.9kj (327.6cal); 11.5g total fat (5.9g saturated fat)


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You’ll need

8 frenched lamb cutlets
1 medium eggplant, sliced into 8 1cm thick rounds
1 large potato, sliced into 8 1cm thick rounds
150gm buffalo mozzarella, cut into 8 thin slices or shredded and divided into 8

Spicy tomato sauce
1 can diced tomatoes
1/2 tsp cumin
1/4 tsp crushed cardamom
1/4 tsp cinnamon
1 tbsp finely chopped fresh rosemary
1 garlic clove, crushed
1 tbsp red wine vinegar
1 tsp sugar

Let’s go

Heat oven and baking tray to 200°c.

Make sauce by placing all ingredients into a small saucepan. Bring to the boil, reduce heat and simmer for 10-15 minutes until reduced and thick.

While sauce is cooking, heat a large non-stick pan to medium high and spray with oil. Place eggplant and potato slices in pan, cover and cook for 5 minutes on each side. Remove (keeping pan hot for lamb) and make 4 moussaka stacks on the hot baking tray by adding one slice of potato, one slice of eggplant and one slice of mozzarella. Repeat process and place stacks in oven for 5 minutes to melt the mozzarella.

While stacks are in the oven, spray each side of lamb cutlets with oil and season with salt and pepper. Add to the hot pan and cook for 2 minutes per side. Remove from pan to rest for a couple of minutes in a warm place.

Serve lamb cutlets with moussaka stack, drizzled with spicy tomato sauce.

Why it’s good for you
Frenched lamb cutlets are lean and juicy. The deconstructed moussaka is so easy to make. You’ll be eating in under 30 minutes – now, that’s got to be good for you. If you want to reduce the fat content even more, you can use part-skim mozzarella.
Per serve: 1375.9kj (327.6cal); 11.5g total fat (5.9g saturated fat); 6.9g fibre

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