Lamb in puff pastry with eggplants and Premium Graviera with Oregano

Ingredients

For round pan 34cm

1,200kg lamb leg cut into small pieces and cleaned of bone and excess fat

480gr Premium Graviera with Oregano Kalogeraki

200gr green olives without kernel

4 big eggplants cut in rounds and then in 4 pieces

4 big onions cut in thick slices

A handful pine nuts

1 twig fresh oregano

2 leaves of puff pastry

Extra virgin olive oil

250ml beer

Salt, pepper, 1 egg and a bit of milk for the coating of puff pastry

Recipe by "Eatme" 

 

Implementation

In a frying pan put olive oil or seed oil to fry the eggplants in order to soften (add them gradually and make sure you do not fry completely). Set aside in a plate (on greaseproof paper) and salt them as they are still hot.

In the same pan, put the lamb in portions to get color and shield the meat well from all sides. After the meat is sauteed, put it again in the pan. Add the onions, season with salt and pepper, put the fresh oregano on one side pour a bit of olive oil and beer. Cover the pan with a piece of wet and crumpled greaseproof paper and foil. Make sure you cover it well (firmly closed).

Bake at 175 C for 1,5hour. Then remove the foil and the greaseproof paper, add the eggplants, the pine nuts and the olives and continue baking for another half an hour.

Take it out of the oven, if it still has enough juice, remove it, add the Premium Graviera with Oregano Kalogeraki into small cubes (keep some in order to grate in over the puff pastry) cover the surface of the food with the puff pastry leaves (cut the left around parts with a knife). From the left arounds of the puff pastry, cut thin strips lengthwise, knit in a plait, twist them to create a thick one and place around the pan like a wreath. With the rest of the puff pastry, if you want turn smaller pieces in length and make small spirals on the surface. Grate on top a bit of Premium Graviera with Oregano Kalogeraki, brush with the egg and the milk and cook again for about 20-30 min until the puff pastry turns brown. Serve hot.

Tips: You can create the same plate by using the already cooked lamb from Easter Sunday.