lamb amb with Peppers and Eggplants

Directions

Cut the lamb into pieces, wash it thoroughly to remove any bone fragments, and saute it with olive oil. Add the onion, peppers, garlic, and deglaze with the wine. Let it simmer for a few minutes until the alcohol evaporates, then add the tomatoes, thyme, and broth. Reduce the heat and let it simmer for about 1 hour and 15 minutes.

While the lamb is simmering, cut the eggplants into pieces and place them on parchment paper on a baking tray. Season with salt and pepper, and drizzle with olive oil. Mix them well and bake in a preheated oven at 180°C (350°F) for about 15 minutes. Remove the tray from the oven.

When the lamb is slightly tender, take a casserole dish and place the meat with the juices in it. Add the baked eggplants and cut the smoked cheese into pieces, hiding them among the meat (reserve some cheese to grate on top when serving). Cover with parchment paper and place it in the oven.

Bake the dish for another 30-45 minutes, depending on the size of the meat pieces. Just before finishing, remove the parchment paper to allow it to brown.

Serve the lamb, garnish with parsley, and sprinkle grated smoked cheese on top.

• The broth from the dish can be used to prepare trachana, kouskous, or hilopites pasta.
• If desired, potatoes can be added with the meat before baking.

Enjoy your meal!