Moussaka-Inspired Roast Lamb with Cheesy Vege Bake

I wanted moussaka, but I also wanted a roast. So I give you my go-to for roast lamb with a side of moussaka. I’ve flavoured the roast with the flavours of moussaka and created an eggplant and potato vege cheesy bake to finish it off.

SERVES 6 PREP 15 mins COOKING 1 hour 30 mins

2.25 kg Merino bone-in roast

8 garlic cloves

¼ cup (60 ml) extra virgin olive oil

¼ tsp each ground cloves, nutmeg

and smoked paprika

1 tbsp honey

VEGE MOUSSAKA BAKE

1 medium eggplant, thinly sliced

1 tbsp miso paste

100 g butter, chopped

1 bunch thyme, half the leaves

picked, remaining left whole

1 brown onion, thinly sliced

1 medium Desiree potato, peeled and

sliced 5 mm thick

1 cup (250 g) sour cream

200 g halloumi cheese, crumbled

2 egg yolks

Line a tray with baking paper then arrange a roasting rack over the top and add the lamb. Using a small knife, make 8 small deep cuts into the lamb, then poke your finger into the open cuts to make small pockets. Add garlic cloves to holes. Combine oil, cloves, nutmeg, paprika and 2 teaspoons each flaked salt and pepper and rub all over lamb. Stand for 1 hour to come to room temperature.

For the vege moussaka bake, salt eggplant and stand for 30 minutes to soften slightly. Rinse and pat dry with paper towel. Combine miso and a splash of oil in a bowl with 2 tbsp water to loosen. Add eggplant, butter, picked thyme, onion and potato and toss to combine and coat. Transfer to 2 lined baking trays.

Preheat your oven to 220°C.

Place vege trays towards the bottom of the oven and lamb in the centre. Roast both for 30 minutes or until lamb is golden and veges softened and slightly golden. Remove vege trays, reduce oven to 180°C and cook lamb for 15 mins per 500 g for a medium-rare roast. If you have a meat thermometer an internal temperature of 60°C will give you a perfect result, mine took 70 minutes. In the last 10 minutes of lamb cooking, drizzle lamb with honey to glaze and return to the oven. Once cooked cover lamb with foil and rest for 30 minutes.

Meanwhile, transfer veges to an ovenproof baking dish and press to flatten. Combine sour cream, halloumi and egg yolks in a bowl and spread mixture over the top of the vegetable mixture. Scatter with remaining thyme and cover with a piece of baking paper and then tightly with foil. Return to oven with lamb and cook at the same time for at least 45 minutes or until cooked through.

Remove paper and foil, preheat oven grill to high and grill for 5 minutes or until golden and bubbling. Carve roast and serve with vege moussaka bake alongside, and seasonal vegetables.