Rondje Roodbruin / Red-Brown Ale Trail

Lamb with a moussaka sauce

Lamsvlees moussaka roodbruin bier

Ingredients:

  • Piece of lamb of your choice
  • Olive oil
  • Pepper
  • Salt

Red-brown ale cream:

  • Fresh cream
  • Red-brown ale
  • Pepper
  • Salt

For the sauce:

  • Minced lamb
  • Aubergine
  • Shallot
  • Garlic
  • Fresh tomatoes
  • Tomato purée
  • Oregano
  • Olive oil
  • Pepper
  • Salt

 

Preparation:

Red-brown ale cream:
Gently whip the cream, when thickened add red-brown ale to taste plus salt and pepper. It should be smooth, not whipped too stiffly.

For the sauce:
Finely chop the vegetables. Fry the chopped shallot in olive oil then add the minced lamb and fry until brown. Add the pieces of aubergine and the crushed garlic, fry until soft. Add the tomatoes and oregano then season with salt and pepper. When it's almost cooked through, thicken with some tomato purée.

Fry the lamb medium (pink inside), set aside to rest briefly then cut into thin slices.

Place the meat on the moussaka sauce and garnish with the red-brown ale cream.

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